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Peanut Butter Puddingwiches

By: Darlene Brenden

"If you like frozen ice cream sandwiches, you'll love the homemade goodness of these peanut buttery pudding treats. The filling is smooth and scrumptious, and the graham crackers stay crisp. They're handy to have in the freezer for when the munchies strike."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

1 1/2 cups peanut butter, divided
3 cups cold milk, divided
1 (3.9 ounce) package instant chocolate pudding mix
2 cups whipped topping, divided
1 (3.4 ounce) package instant vanilla pudding mix
32 whole graham crackers

Directions

Line two 13-in. x 9-in. x 2-in. pans with foil; set aside. In a mixing bowl, combine 3/4 cup peanut butter and 1-1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2 in. x 2-1/4 in.; place each square between two crackers. Wrap in plastic wrap. Freeze overnight.

Footnotes

Nutritional Analysis: One sandwich (prepared with fat-free milk, sugar-free chocolate pudding and reduced-fat whipped topping) equals 216 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 324 mg sodium, 28 mg carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.