1 c. instant non-fat dry milk powder
3/4 c. water
1 envelope unflavored gelatin
1/4 c. frozen dairy whipped topping, thawed
1 tbsp. sunflower seed
1 tbsp. granulated sugar
1/3 c. plus 2 tsp. smooth peanut butter

In medium heat-proof mixing bowl, combine milk powder and sugar; set aside. In small saucepan, sprinkle gelatin over water and let stand to soften, about 1 minute; add peanut butter and cook over medium heat, stirring constantly until peanut butter is melted and gelatin is dissolved. Pour into milk mixture and add whipped topping and sunflower seed; using a wooden spoon, mix until thoroughly combined. Spray an 8 x 8 x 2 inch pan with nonstick cooking spray and pour peanut butter mixture into pan; using a spatula, spread into even layer. Cover with plastic wrap and refrigerate for at least 2 hours before serving. To serve, cut fudge into four 2-inch wide bars, then cut each bar into thirds. Makes 6 servings, 2 pieces each.

Adapted to be used in the Weight Watchers Food Program with each serving counting as: 1 Protein Exchange; 1 Fat Exchange; 1/2 Milk Exchange; 30 Calories Option Exchange.