Puddingwiches Food

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.

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.

BEST YORKSHIRE PUDDINGS

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

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.

PUDDINGWICHES

Steps:

• In a mixing bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes. 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.

PEANUT BUTTER PUDDINGWICHES

Steps:

• Line two 13x9 pans with foil; set aside.
• 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.
• 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 inch x 2 1/4 inch (16 squares each pan).
• Place each square between two crackers. Wrap in plastic wrap. Freeze overnight.

PUDDINGWICHES

Steps:

• In a mixing bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes. 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.