I had a package of instant cheesecake filling that I bought before I found out how offended certain people (family) get when the cheesecake is not a properly baked cheesecake. What to do with it? It was too big of a package to make as pudding. It would go bad in the fridge before people ate all of it.

A frozen treat seemed like a winner. It is individually wrapped for convenience--a must around here. It lasts for quite a while in the freezer--at least as long as no one knows it is there. Summer is coming and I need new cold things to help me enjoy the outside heat--we can now laugh about the 4 days of no power and sub-zero weather.

Step 1: Ingredients:

Instant cheesecake filling mix
Milk--or whatever your mix calls for
Graham crackers

Foil wrap

Baking pan or plate to freeze in/on

You could probably substitute chocolate mousse for the cheesecake. (That is what I plan to try next.)

Step 2: Preparing the Filling

I did not think that I needed 3 quarts of filling (whole package called for 3 quarts of milk), so I used 3 cups of mix and 4 cups of milk.

Line the bottom of your pan with a single layer of Graham crackers.

Step 3: Filling the Crackers

You can fill the crackers individually--spread filling on one then topping with another. I had a bit of trouble getting an even layer with this method. If you choose this method, you will need to refrigerate the filling for a while--until it starts to thicken up.

I lined a 13 by 9 pan with graham crackers. Spread my filling. Then topped it with another layer of crackers. Line up the top crackers with where you put the bottom layer.

The filling is on the soft side, so it needs to freeze before wrapping. A couple of hours is enough--it doesn't need to be totally solid.

Step 4: Wrapping

My kids will always go for something that is individually wrapped before something that needs to be cut, plated, and eaten with utensils.

I cut the sandwiches apart between the crackers. After I wrapped each in a piece of foil and I returned them to the freezer.

I tried one that day and one the next day--to test the texture of the graham crackers. They were perfect by the next day--soft enough to not crumble when you bite into them. Serve frozen. Perfect after school snack for a warm day.