Homemade Ice Cream Sandwiches

  

Stay cool and get the kids in the kitchen this summer with homemade, no drip ice cream sandwiches.

Amy Hanten, author of "The Cooking Mom" cookbook, has plenty of simple recipes that mom (or dad) can include the little ones and their friends. Hanten demonstrates her homemade, no drip ice cream sandwiches. They'll surely be the hit of the neighborhood.

Homemade Ice Cream Sandwiches

Ingredients:
• 24 to 30 graham cracker squares
• 1 container (8 oz) frozen whipped topping, thawed
• 1 box (3.4 oz) instant pudding, any flavor (we like chocolate!)
• 1 1/2 cups cold milk
• Sprinkles, nuts, mini M & M's or miniature chocolate chips (optional)

Directions:

Beat together the pudding and the milk until smooth. Fold in the whipped topping. Place a dollop of the pudding mixture on one graham cracker and top with another to make a sandwich. Dip the sides in nuts or candies, if you want. Wrap each in plastic wrap and freeze for a couple of hours if you can wait!

The Cooking Mom's blog and website with other recipes thecookingmom.com

The cookbook is available at Barnes and Noble and on Amazon.com

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