Peanut Butter Puddingwiches |
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Prep Time: 25 Minutes Cook Time: 540 Minutes |
Ready In: 565 Minutes Servings: 10 |
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A yummy frozen treat in which the graham crackers stay crisp. Half of the puddingwiches are peanut butter sandwiches, the other half are chocolate peanut butter. I usually wrap individually in plastic wrap and store in a large ziploc freezer bag. Ingredients:
1 1/2 cups peanut butter, divided |
3 cups milk, divided |
1 (4 ounce) package instant chocolate pudding mix |
2 cups whipped topping, divided (cool whip) |
1 (3 1/2 ounce) package vanilla instant pudding mix |
32 whole graham crackers |
Directions:
1. Line two 13x9 pans with foil; set aside.
2. In mixing bowl, combine 3/4 c 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 prepared pan; freeze until firm.
3. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
4. Break or cut graham crackers into squares.
5. Cut frozen pudding mixture into 32 squares, about 2 1/2 inch x 2 1/4 inch (16 squares each pan).
6. Place each square between two crackers. Wrap in plastic wrap. Freeze overnight.
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