PEANUT BUTTER AND JELLY GRAHAM CRACKER SANDWICH RECIPES

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.

Steps:

• Spoon the ice cream into the mixing bowl. Soften it by leaving the ice cream out on the counter for 10 minutes. Mix the peanut butter into the ice cream with the rubber spatula. Line the baking dish with waxed paper and spread the peanut butter- ice cream mixture on the waxed paper. Cover the mixture with another sheet of waxed paper, and then put the mixture in the freezer for 20 to 45 minutes, or until solid. Turn the frozen mixture out onto the cutting board, and peel off the waxed paper. Use the chef’s knife to cut the mixture into nine squares the same size as the graham crackers you’re using. With the table knife, spread the jam or jelly on a graham cracker, add a square of peanut butter-ice cream mixture, and top with another graham cracker. Put each finished sandwich in the freezer immediately, so it doesn’t melt before you’ve made them all. You can also wrap each PB&J Ice Cream Sandwich in plastic wrap and store them in a freezer bag in the freezer.