Pudding And Graham Cracker Sandwiches Recipes

Steps:

• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.

Steps:

• 1. Go ahead and prepare puddings according to package instructions. Prepare vanilla pudding and set aside.
• 2. Prepare the chocolate pudding.
• 3. Next, spread peanut butter on graham crackers. Place the first layer of graham cracker/peanut butter on the bottom of 9x13 pan (peanut butter side up).
• 4. Then spread 1/3 of the vanilla pudding on top of that.
• 5. Then spread a layer of Cool Whip (works best if soft) on top of vanilla pudding.
• 6. Continue layering in order as above.
• 7. Layer until there's just enough room to spread chocolate pudding on top as a finish (use chocolate pudding to top the dessert only).
• 8. Crush remaining graham crackers. Sprinkle them over the chocolate pudding for garnish.
• 9. Refrigerate 1-2 hrs or until graham crackers are soft.
• 10. You can use any flavor graham cracker you wish and honestly whatever flavor pudding you wish. I have used cinnamon crackers with cream cheese pudding and it was great. Whatever you prefer.
• 11. You can also make your puddings from scratch with this recipe if it's what you prefer. But that requires more effort and time so this is the quick version.

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.

Steps:

• Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
• Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP.
• Spoon onto 16 graham squares. Top each with second graham square to make sandwich; press together gently to secure. Place in shallow pan; cover.
• Freeze 2 hours or until firm. Transfer to airtight container. Store in freezer up to 2 weeks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.