Ice Cream Sandwiches



  • 1, 3.4-oz. package instant vanilla pudding
  • 2 c. cold milk
  • 2 c. Cool Whip
  • 48 graham cracker squares



  1. Mix pudding and milk, according to package and refrigerate until set.
  2. Fold in Cool Whip
  3. Place 24 crackers on baking sheet; top with 3 tablespoons filling.
  4. Top with remaining crackers.
  5. Freeze 1 hour or until firm.
  6. Wrap individually.

BAKER’S TIP:  We’ve tried both chocolate graham crackers and honey graham crackers, but the chocolate was my favorite!  You can also add 1 c. semi-sweet mini chocolate chips or a crushed Butterfinger bar in with the Cool Whip.


Photo from The Cooking Mom