Cookie Wiches Food

FROZEN PUDDING COOKIE-WICHES

Frozen Pudding Cookie-Wiches image

Instant pudding flavored with peanut butter is sandwiched between two graham crackers then frozen for a kid-pleasing dessert.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield Makes 1 doz. or 12 servings, 1 sandwich each.

Number Of Ingredients 5

Ingredients

1-1/2 cups cold milk or fat-free milk
1/2 cup creamy peanut butter
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
24 graham crackers, divided
1/4 cup multi-colored sprinkles

Steps:

Stir milk gradually into peanut butter in deep narrow bottom bowl until well blended. Add dry pudding mix. Beat with wire whisk 2 min.
Spread pudding mixture evenly onto 12 of the grahams; top with the remaining grahams to form sandwich. Press grahams together lightly to secure. Smooth pudding around edges with spatula. Coat pudding evenly with the sprinkles.
Freeze 3 hours or until firm. Wrap individually in plastic wrap. Store in freezer up to 2 weeks.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

WITCH'S FINGER COOKIES

Witch's Finger Cookies image

from Kraft Food and Family 2009. My kids love to make and eat these. These are not a super sweet cookie... more of an almond shortbread. Tasty and creepy! They take about 25 minutes to bake at 325 in my oven.

Provided by jenpalombi

Categories Dessert

Time 35m

Yield 36 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups sliced almonds, divided
4 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups flour

Steps:

HEAT oven to 325ºF.
RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.

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