Chocolate Peanut Butter Pudding Sandwiches: Makes 32 Sandwiches
32 Graham Cracker Sheets (I mean the full 3"x6" cracker - I used the Low Fat Honey ones)
1 box Jello Sugar Free / Fat Free Cook and Serve Chocolate Pudding
2C Fat Free Milk
3TB Peanut Butter (I use Skippy's Natural - Creamy)
2C Cool Whip (I use Fat Free)
Place the powdered mix and milk into a sauce pot and stir together to incorporate, turn the heat on medium and after a minute or two add the peanut butter and whisk constantly while the pudding heats up and the peanut butter melts. Once the pudding comes to a boil stir for another 30 seconds and pour into a large bowl and cover with saran wrap and make sure to fully touch the saran wrap to the pudding, it will stop it from forming a "skin" on top of the pudding. Refrigerate until good and cold the whole way through the pudding.
Stir the Cool Whip into the pudding once the pudding is cold and set to the side. On a sheet pan break each Graham Cracker Sheet in Half and place 32 halves on the sheet. Top with a heaping tablespoon full of the pudding mix and with the remaining 32 halves of graham crackers place them on top and gently push them down on top of the pudding mix and freeze in a single layer for a few hours.Remove, serve and enjoy! If you aren't serving them all at once then place them in a Ziplock bag and push as much air as possible out of the bag and freeze immediately.
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WW: 2 Points Plus / 1 sandwich
5 Points Plus / 2 sandwiches
Holy cow. You are so awesome! Dash and I are seriously craving this now.
ReplyDeleteSeriously yummy! I just made these tonight and they were delish. The filling itself was scrumptious, I could eat all of it. (Danger danger!)
ReplyDeleteI only made 24 sandwiches, because I only had one box of graham crackers. So the filling was kind of pouring out, but hey, that's no reason to complain.
Jillian, you're so right, I won't be making 'plain' chocolate pudding ever again! PB all the way! I can totally see these frozen sandwiches being made out of another flavor pudding, or even Nilla wafers. So light and fluffy!
Amy - I am so glad you like them, and I have made the filling itself and split into 8 servings and had as a "mousse" of sorts. So delicious :)
ReplyDeleteI may or may not of had a bowl of it this past weekend that did not last too long!
And yes you can make all kinds of flavors with it!
Looks absolutely wonderful Jillian - definitely bookmarking this one!
ReplyDeleteJust wanted to add that I've had these in the freezer in a ziploc for about 4 weeks now, and they still taste great. Only thing is the crackers become less crunchy, and more soft like they've picked up moisture.
ReplyDeleteIf it's important to you to keep that crumbly crunch in the graham cracker, I'd suggest making a half batch you'll use up more quickly, or find a better air tight seal for storage. That's all!