cup non-fat dry milk
In a medium bowl, dissolve dry milk in water. Add peanut butter and pudding. Beat with an electric mixer at low speed until well blended (about 2 minutes.) Let pudding mixture stand 5 minutes until thickened. Break graham crackers in half. Spread filling 1/2-inch thick on half of crackers. Top with second half of crackers. Wrap in plastic wrap or aluminum foil and freeze.
cup yellow cornmeal
Combine dry ingredients except the seasoning or sesame seeds. In a separate bowl, stir together the liquid ingredients. Add the liquid mixture to the dry mixture and stir with a fork. Knead a little until smooth.
Grease two 10" x 15" cookie sheets and sprinkle with cornmeal. Divide dough in half. Roll out each half to dime thinness on a cookie sheet. Sprinkle with seasonings or sesame seeds and press into dough using the rolling pin. Prick surface with a fork and cut evenly into squares or triangles. Bake 10 minutes or until light brown. Serves 16.