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:

32 whole graham crackers

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

3 cups cold milk, divided

1-1/2 cups peanut butter, divided

2 cups whipped topping, divided

Equipment:

bowl

aluminum foil

frying pan

plastic wrap

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:

Quickview
155k Calories
3g Protein
6g Total Fat
20g Carbs
2% Health Score
Limit These
Calories
155k
8%

Fat
6g
11%

  Saturated Fat
2g
13%

Carbohydrates
20g
7%

  Sugar
10g
12%

Cholesterol
2mg
1%

Sodium
210mg
9%

Get Enough Of These
Protein
3g
8%

Phosphorus
82mg
8%

Vitamin B3
1mg
8%

Manganese
0.13mg
7%

Magnesium
24mg
6%

Vitamin B2
0.09mg
5%

Vitamin E
0.77mg
5%

Calcium
44mg
4%

Fiber
1g
4%

Iron
0.79mg
4%

Zinc
0.62mg
4%

Potassium
120mg
3%

Folate
13µg
3%

Vitamin B6
0.07mg
3%

Vitamin B1
0.05mg
3%

Copper
0.06mg
3%

Selenium
1µg
2%

Vitamin D
0.3µg
2%

Vitamin B12
0.11µg
2%

Vitamin B5
0.17mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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