Serves: 12
Total Calories: 110
1. In medium bowl gradually whisk milk into peanut butter. Add pudding mix. Beat with wire whisk for 2 minutes.
2. Break cracker sheets in half, forming twenty-four pieces. Top half of cracker pieces with pudding mixture. Place remaining cracker pieces on top, making sandwiches.
3. Individually wrap sandwiches in plastic wrap. Freeze about 3 hours or until firm.
*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
This Pudding Graham-wiches recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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