Puddingwiches
1 1/2 c peanut butter, divided
3 c cold milk, divided
1 pkg (3.9-oz) sugar-free instant chocolate pudding mix
2 c frozen whipped topping, thawed
1 pkg (3.4-oz) sugar-free instant vanilla pudding mix
32 whole graham crackers
Line two 13-inch x 9-inch x 2-inch pans with aluminum foil, and set aside.
In a mixing bowl, combine 3/4 cup of the peanut butter, and 1 1/2 cups milk until smooth. Slowly beat in the chocolate pudding mix until well blended. Fold in 1 cup of the whipped topping. Pour into one of the prepared pans. Freeze until firm.
Repeat with the vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into the second pan. Freeze until firm.
Cut or break graham crackers into squares. Cut the frozen pudding mixtures into 32 squares, about 2 1/2-inch x 2 1/4-inches. Place each square between two crackers. Place each in a sealed plastic sandwich bag and freeze overnight. Yield: 32 sandwiches.
Recipe adapted from a Taste of Home magazine recipe.
