• 32servings
  • 30minutes
  • 216calories

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Nutrition Info . . .

VitaminsB1, H, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups peanut butter, divided

  2. 3 cups cold milk, divided

  3. 1 package (3.9 ounces) instant chocolate pudding mix

  4. 2 cups whipped topping, divided

  5. 1 package (3.4 ounces) instant vanilla pudding mix

  6. 32 whole graham crackers

Instructions Jump to Ingredients ↑

  1. Peanut Butter Puddingwiches Recipe photo by Taste of Home Line two 13-in. x 9-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.

  2. 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.

  3. 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.


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