First, make your crust. In a food processor, process 3 graham crackers until they turn into graham cracker crumbs. Then, add in 2 tablespoons of peanut butter and 3 tablespoons of water and process until it becomes doughy.

Separate dough into two equal parts. Then, spray 2 mini cake springform pans with nonstick cooking spray and use your fingers to press dough into pan creating your crust. Set aside.

Next, make your smoothie. In a magic bullet or blender, blend 1/2 cup of frozen strawberries and a 1/2 cup frozen bananas with 1 cup of almond milk. Feel free to add some protein powder!

Then, pour half of the smoothie on top of one pan and the other half on top of the other.

Place in freezer for about 1 hour, or until the smoothie firms up enough to add your whipped topping. *Note- you do not want it to freeze solid or you won’t be able to eat it!

Once your smoothie has solidified a little, add 1/4 cup cool whip (or any kind of whipped topping) and sprinkle on dark chocolate chips.

Place back in the freezer for about 30 minutes.