Best 11 Pudding Graham Wiches Recipes

GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.
• Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.
• Bake in preheated oven 25 to 30 minutes, until set.

PUDDINGWICHES

Steps:

• In a large bowl, combine the milk, pudding mix and peanut butter. Beat on low speed for 2 minutes. Let stand for 5 minutes or until thickened. Break or cut graham crackers in half. , Spread pudding mixture over half of the crackers; top with the remaining crackers. Wrap and freeze until firm. May be frozen for up to 1 month.

PUDDING GRAHAMWICHES

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and marshmallows. Spread over half of the graham crackers; top with remaining crackers., Place the chocolate chips in a shallow bowl. Press edges of each sandwich into chips. Wrap individually in plastic wrap; place in an airtight container and freeze. Remove from the freezer about 5 minutes before serving.

GRANDMA'S GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.

PEANUT BUTTER PUDDINGWICHES

Steps:

• Line two 13x9-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 2-1/2x2-1/4 in.; place each square between two crackers. Wrap in plastic. Freeze overnight.

PUDDINGWICHES

Steps:

• Pour the milk into a large mixing bowl. Add pudding mix.
• Beat with electric mixer until well blended, 1 to 2 minutes. Let the mixture stand 5 minutes. Fold in whipped topping, using a rubber spatula. Spread the filling about 1/2" thick on one graham cracker. Press another graham cracker on top lightly and smooth the filling at edges with spatula.
• Freeze until firm, about 4 hours. Wrap in plastic wrap and store in the freezer for up to 2 weeks.

GRAHAM CRACKER PUDDING

Steps:

• Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
• Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
• Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
• Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
• Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.

FROZEN PUDDING COOKIE-WICHES

Steps:

• Stir milk gradually into peanut butter in deep narrow bottom bowl until well blended. Add dry pudding mix. Beat with wire whisk 2 min.
• Spread pudding mixture evenly onto 12 of the grahams; top with the remaining grahams to form sandwich. Press grahams together lightly to secure. Smooth pudding around edges with spatula. Coat pudding evenly with the sprinkles.
• Freeze 3 hours or until firm. Wrap individually in plastic wrap. Store in freezer up to 2 weeks.

GRAHAM-WICHES

Steps:

• Spread 1/4 cup ice cream onto each of 4 of the grahams; top each with second graham square to form sandwich. Freeze until firm.
• Spread one corner of each sandwich with chocolate; coat with walnuts. Place sandwiches on wax paper-lined baking sheet. Freeze until set. Wrap individually to store in freezer.

MILK AND HONEY GRAHAM COCONUT CAKE

Steps:

• 1. In medium bowl stir together graham crumbs, flour, baking powder and salt. Set aside.2. In small mixing bowl beat egg whites on high speed of electric mixer until stiff peaks form. Set aside.3. In large mixing bowl beat granulated sugar and shortening on medium speed of electric mixer until combined. Add egg yolks and 1/2 teaspoon vanilla. Beat until fluffy. Alternately add crumb mixture and buttermilk, beating until just combined after each addition.4. Gently fold egg whites and 3/4 cup coconut into graham mixture. Spread in two 9 x 1 1/2-inch round baking pans coated with cooking spray and lined with parchment paper. Bake at 350°F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove from pans. Cool completely.5. In small mixing bowl beat cream, powdered sugar and 1 teaspoon vanilla on medium speed of electric mixer until soft peaks form. Frost between layers and top of cake with whipped cream. Sprinkle with 1/3 cup coconut, if desired. Store in refrigerator.

PUDDING GRAHAM-WICHES

Steps:

• 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.