I’ve Been Making This 3-Ingredient Dessert Since College

Back in our college days, my husband and I were always looking for quick, budget-friendly sweets. Somehow, this fun combination of graham crackers, peanut butter, and Cool Whip came up, and I knew it was a winner. I would find myself making a little batch that could fit in our teeny-tiny freezer, and after a long day of studying and working, we would come home, sit on our couch, and enjoy these little treats. 

Almost two decades later, our lives are still filled with studying and working, but now with busy teenagers who are in and out of the house looking for quick snacks, too.

When the temps are hot and my inner sweet tooth starts calling, I always turn to these frozen graham cracker sandwiches. I keep a container in my freezer at all times so I can pull one out whenever I want. Talk about convenience! I’ve been enjoying them for years, and they never disappoint.

Ingredients for My Frozen Grahamwiches

Making these frozen “grahamwiches” is simple, easy on the budget, and extremely forgiving. Here’s what you need:

• Graham crackers: You can use honey, cinnamon, or chocolate. This is the base that holds the concoction together.
• Peanut butter: Go crunchy or smooth, it doesn’t matter! What does matter is that you slather it on both sides of the graham cracker to prevent it from getting soggy from the whipped cream filling.
• Whipped cream: Cool Whip is what I’ve always used in the past, but you can also use Reddi-Wip (which goes on fast if you’re making these for a crowd) or even freshly whipped cream. I tested this recipe with all of them and they all worked. Just take care not to press down too hard when you’re assembling the sandwiches or the filling will ooze out!

Tips for Freezing and Storing

To get these grahamwiches to set up, you need to freeze them for at least 1 hour before serving. I freeze them in a single layer on a cookie sheet until they’re solid.

To store them for longer, place the frozen sandwiches in an airtight container, using pieces of parchment paper in between the layers if stacking. They will keep like this for up to 6 months, but my bet is they won’t even make it a week because everyone will devour them!

How To Make My Frozen Grahamwiches

You can easily scale up this recipe to serve as many as you wish, but to make two grahamwiches/servings, you’ll need:

• 2 full graham crackers sheets
• 4 teaspoons peanut butter, divided
• 2 tablespoons Cool Whip or other whipped cream, divided

Break the graham crackers in half to form four squares. Spread 1 teaspoon of peanut butter evenly on each graham cracker square. Dollop 1 tablespoon of Cool Whip on two of the graham crackers and spread it around and slightly.

Place the remaining graham crackers on top of the Cool Whip, peanut butter-side down, and lightly press down to push the filling to the edges. If you press down too hard, the Cool Whip will ooze out. If this happens, you can gently scrape it off and add more if desired. Place the assembled sandwiches on a cookie sheet and freeze for at least 1 hour before serving.

Easy Recipe Variations

If you’re up for some mix-ins or different flavor variations, here are some that I have tried:

• Swap out the peanut butter for Nutella or cookie butter
• Add in mini chocolate chips, shredded coconut, chopped cashews or almonds, or crushed up Heath bars by sprinkling them directly onto the peanut butter and pressing them in before adding the Cool Whip
• Layer in some sliced strawberries, bananas, or a dollop of jam
• Drizzle the assembled sandwiches with melted chocolate