Frozen Pudding Cookie Wiches Recipes

PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
• Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
• Fold in mix-ins.
• Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
• Store in airtight container for up to a week. ENJOY

FROZEN COOKIE-WICHES

Steps:

• Combine filling ingredients and mix.
• Prepare cookies, either homemade, or following package directions for refrigerated dough.
• Let cookies cool completely.
• Spread filling about 1/2-inch thick between 2 cookies.
• Wrap individually and freeze at least 2 hours.
• Store in freezer.

FROZEN PUDDING COOKIE-WICHES

Steps:

• Stir milk gradually into peanut butter in deep narrow bottom bowl until well blended. Add dry pudding mix. Beat with wire whisk 2 min.
• Spread pudding mixture evenly onto 12 of the grahams; top with the remaining grahams to form sandwich. Press grahams together lightly to secure. Smooth pudding around edges with spatula. Coat pudding evenly with the sprinkles.
• Freeze 3 hours or until firm. Wrap individually in plastic wrap. Store in freezer up to 2 weeks.

PEANUT BUTTER PUDDINGWICHES

Steps:

• Line two 13x9-in. pans with foil; set aside. In a large bowl, combine 3/4 cup 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 one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm., Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares, about 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.

PUDDINGWICHES

Steps:

• Pour the milk into a large mixing bowl. Add pudding mix.
• Beat with electric mixer until well blended, 1 to 2 minutes. Let the mixture stand 5 minutes. Fold in whipped topping, using a rubber spatula. Spread the filling about 1/2" thick on one graham cracker. Press another graham cracker on top lightly and smooth the filling at edges with spatula.
• Freeze until firm, about 4 hours. Wrap in plastic wrap and store in the freezer for up to 2 weeks.

PUDDINGWICHES

Steps:

• In a large bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes or until thickened. Break or cut graham crackers in half. , Spread pudding mixture over half of the crackers; top with the remaining crackers. Wrap and freeze until firm. May be frozen for up to 1 month.

JELL-O FROZEN PUDDING-WICHES

Steps:

• 1.) add milk gradually to peanu butter in a bowl blending until smooth 2.) add pudding mix. Beat slowly with hand beater until well blended, about 2min. Let stand 5 min 3.) spread filling about 1/2in thick on 12 of the crackers 4.) top with remaining crackers pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours

PUDDINGWICHES

Steps:

• 1. In mixing bowl, combine milk, pudding mix and peanut butter. Beat on low speed two minutes. Let stand five minutes.
• 2. Break or cut graham crackers in half.
• 3. Spread pudding mix over half of the crackers. Top with remaining crackers.
• 4. Wrap and freeze until firm. These may be frozen for up to one month.
• 5. When serving, you may heat them in the microwave for a few seconds if you like them a little softer.