Peanut Butter Puddingwiches

You can never have too many hor d'oeuvre recipes, so give Peanut Butter Puddingwiches a try. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 156 calories. This recipe serves 32 and costs 34 cents per serving. It is brought to you by Taste of Home. 19 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up graham crackers, peanut butter, instant vanilla pudding mix, and a few other things to make it today. Overall, this recipe earns a not so amazing spoonacular score of 31%. Try Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, Baked Peanut Butter Banana Donuts with Chocolate Peanut Butter Glaze (Gluten Free + Vegan), and Betty Crocker Reese’s® Peanut Butter & Chocolate Chunk Snack Cakes with Peanut Butter Frosting for similar recipes.

Servings: 32

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line two 13-in. x 9-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 2-1/2 in. x 2-1/4 in.; place each square between two crackers. Wrap in plastic wrap. Freeze overnight. Yield: 32 sandwiches. Originally published as Peanut Butter Puddingwiches in Taste of HomeAugust/September 2001, p39 Nutritional Facts One sandwich (prepared with fat-free milk, sugar-free chocolate pudding and reduced-fat whipped topping) equals 216 calories, 9 g fat (2 g saturated fat), 0 cholesterol, 324 mg sodium, 28 mg carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line two 13-in. x 9-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.

2. Pour into one prepared pan; freeze until firm. Repeat with vanilla pudding and remaining peanut butter, milk and whipped topping.

3. 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 in. x 2-1/4 in.; place each square between two crackers. Wrap in plastic wrap. Freeze overnight.

Nutrition Information:

covered percent of daily need