The Diabetic Pastry Chef

I like to make ice cream sandwiches by spreading softened, no sugar added, vanilla ice cream between two graham crackers before freezing.  Sometimes I spread a bit of peanut butter on one of the graham crackers before adding the ice cream. Then I press a few sugar- free or semi-sweet chocolate chips around the edges of the softened ice cream. I like to make and freeze these in quantity for when I need a quick sweet treat.

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.