Peanut Butter Blizzard
Blend: 1 packet of Weight Watchers Vanilla Smoothie Mix with 1 cup fat-free milk and 1 Weight Watchers Peanut Butter Bliss Mini Bar, chopped.
Makes: 1 serving  POINTS value: 5

Choco-Mint Smoothie
Blend: Weight Watchers Chocolate Smoothie Mix with 1 chopped Weight Watchers Mint Cookie Crisp Snack Bar, 1 cup water and 1 cup ice.
Makes: 1 serving  POINTS value: 4

Sweet & Salty Chocolate Apple Crisp
½ tsp ground nutmeg
¼ tsp ground ginger
2 tsp fresh lemon juice
2 Tbsp packed brown sugar
2 Tbsp all-purpose flour
4 granny smith apples, cored, peeled and sliced
¼ tsp ground cinnamon
2 slices whole wheat bread, toasted
¼ cup uncooked quick oats
1 Weight Watchers Double Chocolate Delight Snack Bar
1 Weight Watchers Sweet & Salty Snack Bar
1 Tbsp margarine

Preheat oven to 350°.  In a large bowl, toss together apples, nutmeg, ginger, lemon juice, brown sugar, and flour; spoon into a 9-inch glass pie dish.  In a blender, pulse/chop together cinnamon, bread, oats and snack bars.  Spread bread mixture over apples.  Cut margarine into slivers and sprinkle over bread mixture.  Bake until apples are bubbling and the topping is browned, approximately 40 minutes.
Makes: 6 servings  POINTS value per serving: 6

Double Chocolate Delight Iced Dessert
1 Weight Watchers Double Chocolate Delight Snack Bar
2/3 cup fat-free whipped topping
1/4 cup non-fat milk

In a blender, blend the snack bar, whipped topping, and milk until well mixed. Transfer to 3 cupcake foils, and freeze for about 2-3 hour until hardened.
Makes: 3 servings  POINTS value per serving: 1

Mint Cookie Crisp Treat
8 Weight Watchers Mint Cookie Crisp Snack Bars
1½ Tbsp light butter, melted
1 container (8 oz) fat-free whipped topping (divided for use)
1 small package (1 oz) fat-free, sugar free instant chocolate pudding
3 cups non-fat milk

Roughly chop snack bars.  Place bar pieces in a food processor.  Process until the pieces are as small, or smaller than the size of a pine nut.  Reserve ¼ cup of cookies for the toppng.  Pressthe cookie mixture evenly on the bottom of an 8″x8″ dish.  Refrigerate for 20 minutes.  Combine cream cheese with ¾ cup whipped topping.  Spread over cookie mixture.  Refrigerate for 20 minutes.  Prepare puddingwith milk as directed on pudding box.  Evenly pour/spread pudding over cream cheese mixture.  Top with remaining whipped topping and ¼ cup of crushed cookies.  Chill for at least 2 hours – preferably overnight, as the cookie crumbs soften over time.
Makes: 10 servings  POINTS value per serving: 4