Pudding Grahamwiches Recipe 455 Food

PEANUT BUTTER PUDDINGWICHES

Steps:

• Line two 13x9-in. pans with foil; set aside. In a large 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 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.

PUDDINGWICHES

Steps:

• Pour the milk into a large mixing bowl. Add pudding mix.
• Beat with electric mixer until well blended, 1 to 2 minutes. Let the mixture stand 5 minutes. Fold in whipped topping, using a rubber spatula. Spread the filling about 1/2" thick on one graham cracker. Press another graham cracker on top lightly and smooth the filling at edges with spatula.
• Freeze until firm, about 4 hours. Wrap in plastic wrap and store in the freezer for up to 2 weeks.

PUDDING GRAHAM-WICHES

Steps:

• 1. In medium bowl gradually whisk milk into peanut butter. Add pudding mix. Beat with wire whisk for 2 minutes. 2. Break cracker sheets in half, forming twenty-four pieces. Top half of cracker pieces with pudding mixture. Place remaining cracker pieces on top, making sandwiches.3. Individually wrap sandwiches in plastic wrap. Freeze about 3 hours or until firm.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

PUDDING AND GRAHAM CRACKER SANDWICHES

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix; beat 2 minutes. Gently stir in whipped topping.
• Spoon about 1/4 cup of the pudding mixture onto each of 20 graham squares; top with remaining graham squares to form sandwiches. Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hours or until firm.

PUDDING GRAHAMWICHES RECIPE - (4.5/5)

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and marshmallows. Spread over half of the graham crackers; top with remaining crackers. Place the chocolate chips in a shallow bowl. Press edges of each sandwich into chips. Wrap individually in plastic wrap; place in an airtight container and freeze. Remove from the freezer about 5 minutes before serving. Yield: 2 dozen.

PUDDINGWICHES

Steps:

• In a large bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes or until thickened. Break or cut graham crackers in half. , Spread pudding mixture over half of the crackers; top with the remaining crackers. Wrap and freeze until firm. May be frozen for up to 1 month.

GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.
• Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.
• Bake in preheated oven 25 to 30 minutes, until set.