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“From Taste of Home, submitted by Darlene Markel. A yummy frozen treat in which the graham crackers stay crisp. Half of the puddingwiches are peanut butter sandwiches, the other half are chocolate peanut butter. I usually wrap individually in plastic wrap and store in a large ziploc freezer bag.”
9hrs 25mins
32 sandwiches

Ingredients Nutrition


  1. Line two 13x9 pans with foil; set aside.
  2. 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.
  3. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.
  4. Break or cut graham crackers into squares.
  5. Cut frozen pudding mixture into 32 squares, about 2 1/2 inch x 2 1/4 inch (16 squares each pan).
  6. Place each square between two crackers. Wrap in plastic wrap. Freeze overnight.

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