Ice Cream Sandwiches


  • 32 Graham cracker squares
  • 1Large box of instant chocolate pudding, 6 servings
  • 2 ½C.Milk
  • 7oz.Marshmallow creme
  • 8oz.Container thawed Cool Whip
  • 4oz.Softened cream cheese


  1. Place the instant chocolate pudding and the milk into a large mixing bowl, and whisk to combine until smooth. Let set for 5 minutes.
  2. Line the bottom of a 9×13 baking dish with aluminum foil or parchment paper.
  3. Layer the chocolate pudding evenly in the bottom of the baking dish.
  4. Combine the cream cheese and marshmallow creme in a mixing bowl, beating on high until creamy and well incorporated.
  5. Fold the cool whip into the cream cheese mixture.
  6. Spread the mixture over the chocolate layer in the baking dish.
  7. Place the mixture into the freezer to set for a minimum of 6 hours.
  8. Slice the mixture into 16 squares and place each square between two graham crackers before serving.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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