The versatility of this recipe is what makes it popular! You can change the pudding flavors and add different items to the mix. For example: vanilla pudding with sliced strawberries or chocolate pudding with chocolate chips. You can also change the flavor of the extracts as well. The possibilities really are endless!
Do you ever have one of those days when you take just about everything out of your pantry and say, “I really need to make something with all of these ingredients!”
Well, that’s how I discovered this recipe. I had everything under the sun in my baking cabinet, from graham crackers to vanilla pudding to cream cheese in the fridge. I decided to Google the ingredients and this recipe came up.
The original recipe calls for Cool Whip, however, you can take it a step further and make your own homemade whipped cream. Genius right? Let me show you how they are made 🙂
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First, you are going to take your block of room temperature cream cheese and beat it with your electric mixer. Beat it into submission. When the cream cheese is smooth and creamy, that’s when you can stop.
Does that look creamy enough? I think it does 😉
Next, take your 2 cups of cold milk and gradually add it in there.
Once the milk is mixed in, add your pudding mix. I guess I should have cleaned the mixing bowl before I took the picture huh? Yay for messy mixing bowls!
After the pudding is mixed in, gently fold in one cup of whipped cream or Cool Whip (whichever you prefer). I made ours by whipping 1 cup of heavy cream with 3 tablespoons of sugar and 1/2 teaspoon of almond extract. I plan on doing an instructional post on this soon 🙂
By the way, I’m not even going to mention how hard it was for me to NOT lick the spatula at this point. I may or may not have done it 🙂 Next, you are going to combine everything in another bowl, or not if you don’t feel like washing another dish. I decided to put a 1/2 cup of chocolate chips into half of our mix so I separated ours.
Next, take about two spoonfuls (just use a regular everyday spoon) of the filling and place it in-between two graham crackers. You can use more then two spoonfuls if you desire.
Call the kids in and get creative with the fillings! Besides chocolate chips, we also ended up rolling ours in cookie sprinkles 🙂 I have even read the tails of having them dipped in melted chocolate and chopped nuts! Yummm!
Place each sandwich on a cookie sheet lined with parchment paper. Then, place the cookie sheet in your freezer. You want to make sure they stay in there for at least 4 hours or until they are nice and firm.
Pure perfection!
What is there left to do except watch little ones gobble them up? 😉
Go round up the kids and make these today! They will think you are the greatest thing since sliced bread. Promise 🙂
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 20 to 25 sandwiches
Calories: 163
Ingredients
- 8 oz. package softened full fat cream cheese
- 2 cups cold milk
- 4 oz. package instant vanilla pudding mix
- 1 cup thawed whipped cream, homemade or store bought (see note below)
- 50 whole graham crackers squares, broken into squares
- Items to add for filling (chocolate chips, chopped strawberries, etc..)
- Decorated cookie sprinkles to roll the sandwiches (optional)
Instructions
- Beat softened cream cheese into large bowl with an electric mixer until smooth and creamy.
- Gradually add milk, beating until well blended.
- Add the box of pudding mix and beat until well mixed.
- Gently stir in the 1 cup of whipped cream.
- Add any other ingredients you would like (chocolate chips, chopped strawberries, etc..).
- Take two spoonfuls of the mix and place it onto one graham cracker. Top with another cracker.
- Place on a cookie sheet lined with parchment paper.
- Roll with decorated cookie sprinkles if desired.
- Repeat steps 6 through 8 until all of the crackers are gone.
- Place the sandwiches in the freezer for 4 hours until firm.
Libby's Notes
Recipe Source:
Adapted from Kraft.com.
Nutrition
Calories: 163kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Marsha Baker says
August 13, 2015 at 3:52 amMMMM! These tasty treats look wonderful! Love the addition of cream cheese…oh so good. Your kids are growing up way too quickly! Great post Lib. XO
libby says
August 23, 2015 at 3:06 pmAwwww thank you Marsha! Yes they are growing up fast! They need to stop 🙂
S Marie says
August 13, 2015 at 2:32 pmThis is such a great idea! What a fantastic treat for kids. Thanks for sharing!
libby says
August 23, 2015 at 3:06 pmYou are welcome for sharing 🙂 My kids love them!
Angie Barrett says
August 13, 2015 at 3:58 pmI feel like that a lot when I'm looking at my pantry! Lucky for me I have everything I need for these at home! What a perfect snack!
libby says
August 23, 2015 at 3:07 pmIt seems like I feel that all the time with ours 😉
Niki Busby says
August 14, 2015 at 3:55 pmI just made these and it seems to be a lot of filling
libby says
August 14, 2015 at 4:51 pmExtra filling can mean more sandwiches 😉 Or you can make a frozen pie out of it. Place the extra filing inside a graham cracker crust and freeze until ready to eat. Store the pie in the freezer when not eating. Hope I gave you some ideas 😉
Erin @ Thanks for Cookin'! says
August 16, 2015 at 1:39 amThese look so fun, especially with the sprinkles. I'm gonna pin it for the next time my nieces and nephews are in town, I think they'll love them!
libby says
August 23, 2015 at 3:08 pmThanks for the pin Erin! I hope they do enjoy them.
Carolyn David says
June 29, 2017 at 9:20 amI can hardly wait for all the recipes I will receive. Info idea I will also try: As I was reading your delicious looking recipe my thought was to layer the bottom of a pan with grahams, ad your filling variety, top with grahams. Freeze. Slice between grahams. I’m a Neat-Nic, so I like the idea of having the filling go to the edge of the crackers but that’s just me. Carolyn
Libby says
June 29, 2017 at 11:38 amLove that idea! Thank you for signing up for the newsletter 🙂