Homemade Ice Cream Sandwiches

I've fallen in love--with these delightful ice cream sandwiches! And they are SUPER easy to make.

instant pudding mix
milk
Cool Whip
graham crackers

1. Whisk the pudding mix with half of the milk called for on the box. Once the pudding starts to set up, fold in Cool Whip.
2. Lay graham crackers on a wax paper lined cookie sheet (that will fit in your freezer). Spoon a large dollop of filling on each cracker. Top with another graham cracker. Place in freezer.
3. Freeze for 10-30 minutes. Scrape excess off the edges, if desired, to make them square.
4. Freeze several hours to overnight. Store in airtight container (wax paper between layers) or wrap individually in parchment or freezer paper.

I was fortunate to have an ice cream expert visiting me. After careful deliberation...

He voted in favor of the ice cream sandwiches! He brought to my attention that while the crackers start crispy (just like in commercially produced treats) the overnight freezing with the ice cream brings them to that perfectly soft but firm state. These also squish right as they soften.

The website I saw this on, said this "puddin' head" filling also works great on cupcakes or as a dip. She said you can use any combination of sizes of pudding to Cool Whip.

I'm looking forward to trying it with cookies n cream pudding and chocolate graham crackers. Yum!