Peanut Butter Puddingwiches Recipe

5 3 7
Peanut Butter Puddingwiches Recipe
Peanut Butter Puddingwiches Recipe photo by Taste of Home
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Peanut Butter Puddingwiches Recipe

Read Reviews
5 3 7
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

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

Directions

Line two 13-in. x 9-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. Yield: 32 sandwiches.
Originally published as Peanut Butter Puddingwiches in Taste of Home August/September 2001, p39

Nutritional Facts

1 each: 216 calories, 9g fat (2g saturated fat), 0 cholesterol, 324mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1-1/2 cups peanut butter, divided
  • 3 cups cold milk, divided
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups whipped topping, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 32 whole graham crackers
  1. Line two 13-in. x 9-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.
  2. 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. Yield: 32 sandwiches.
Originally published as Peanut Butter Puddingwiches in Taste of Home August/September 2001, p39

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Reviews forPeanut Butter Puddingwiches

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msmith4362 User ID: 6857924 55852
Reviewed Sep. 21, 2012

"Very good! But do you keep whats left in the freezer or do you move them to the frig?"

MY REVIEW
danali2001 User ID: 2512314 106868
Reviewed Jul. 9, 2011

"These are an excellent afternoon snack for kids in the summer! Delicious and just the right size."

MY REVIEW
masumey User ID: 4497095 73653
Reviewed Jul. 8, 2011

"A family favourite! We make the recipe as is, and love it. We also have modified it with good results: substitute 4 oz. of cream cheese for the peanut butter, and strawberry creme pudding or pistachio pudding for the vanilla/chocolate pudding; and add 1 c. miniature marshmallows and 1/2 c. white chocolate chips to the mixture when you fold in the whipped topping. Follow the mixing directions as normal. Enjoy! They are so good they instantly disappear!!!"

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