- Servings: 8
|2 cups||Graham Cracker Crumbs|
|1 cup||Whole Wheat Flour|
|1 cup||Brown Sugar|
|½ cup||Powdered Sugar|
|1 Tbsp||Vanilla Extract|
|1× 4½ cup||Serving Box Instant Vanilla Pudding Mix|
|⅓ cup||Creamy Peanut Butter|
|8 oz||Container Whipped Topping|
|2||Medium Bananas, yellow but not overly ripe|
|Chocolate Chips, optional|
Mix graham cracker crumbs, salt and whole wheat flour in a medium bowl, then set aside. In another bowl, cream the butter, brown sugar, powdered sugar and vanilla until light a fluffy. Add the graham cracker mixture to the butter mixture and blend until a moist, slightly crumbly mixture forms. Add milk and continue to mix until a cookie dough consistency is produced. Form a golf ball sized ball of dough and flatten to about 1/4 inch thick and 3 1/2 inches in diameter. Place on a cookie sheet and repeat until all dough is gone and 16 cookies have been formed. Freeze cookies for 15 minutes. Meanwhile, prepare the filling. Place pudding mix in a bowl then add milk and peanut butter. Whisk until combined and slightly thick, about 2 minutes. Gently fold 4 oz of whipped topping into mixture until evenly combined. If 15 minutes have not elapsed, place filling in fridge until ready to use. Slice bananas and set aside. Remove cookies from freezer and allow to sit out for about 3 minutes so they will be easier to remove from cookie sheet. Flip each cookie over carefully using a spatula. Place 4-5 banana slices on a cookie, followed by chocolate chips to taste. Top with about 1/3 cup of filling mixture. Finish sandwich by topping with another cookie. Repeat until 8 sandwiches have been formed. Place in airtight containers and freeze over night, or at least until filling has firmed.
These can easily be made a day or more ahead of time, and are perfect for a summer barbecue, or when you get home from a long hot day at the beach.