- 2 cups cold skim milk
- 1 package (1 ounce) instant sugar-free vanilla pudding mix
- 2 cups light whipped topping
- 3/4 cup miniature semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- 21 whole reduced-fat graham crackers, halved
- Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping, chocolate chips and vanilla. Place 21 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap; freeze. Serve sandwiches frozen. Yield: 21 sandwiches.
Originally published as Icebox Sandwiches in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p26
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