When I have a craving for something sweet or chocolaty I will often make one of Jello’s Sugar Free/Fat Free pudding mixes. While they are processed I like that I use milk to make them and they are relatively low point snacks. Well I got the bright idea while I was making the Chocolate Cook & Serve version to melt in some Peanut Butter. Oh. My. Goodness. Never ever will I have “just” chocolate pudding again. This was amazing!!! Of course I couldn’t leave it at that. I then got to thinking how great this would be as an ice cream sandwich.
Chocolate Peanut Butter Pudding Sandwiches: Makes 32 Sandwiches
32 Graham Cracker Sheets (I mean the full 3″x6″ cracker – I used the Low Fat Honey ones)
1 box Jello Sugar Free / Fat Free Cook and Serve Chocolate Pudding
2C Fat Free Milk
3TB Peanut Butter (I use Skippy’s Natural – Creamy)
2C Cool Whip (I use Fat Free)
Place the powdered mix and milk into a sauce pot and stir together to incorporate, turn the heat on medium and after a minute or two add the peanut butter and whisk constantly while the pudding heats up and the peanut butter melts. Once the pudding comes to a boil stir for another 30 seconds and pour into a large bowl and cover with saran wrap and make sure to fully touch the saran wrap to the pudding, it will stop it from forming a “skin” on top of the pudding. Refrigerate until good and cold the whole way through the pudding.
Stir the Cool Whip into the pudding once the pudding is cold and set to the side. On a sheet pan break each Graham Cracker Sheet in Half and place 32 halves on the sheet. Top with a heaping tablespoon full of the pudding mix and with the remaining 32 halves of graham crackers place them on top and gently push them down on top of the pudding mix and freeze in a single layer for a few hours.
Remove, serve and enjoy! If you aren’t serving them all at once then place them in a Ziplock bag and push as much air as possible out of the bag and freeze immediately.
WW: 2 Points Plus / 1 sandwich
5 Points Plus / 2 sandwiches