Layered PB&J Dessert

Name: Layered PB&J Dessert
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters creamy peanut butter; 118 milliliters grape jelly; 2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding; 473 milliliters cold milk; 305 grams pkg. frozen prepared pound cake, thawed, cut into 18 slices; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 307 calories, 7g of protein, and 11g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have cool whip whipped topping, pound cake, jell-o vanilla flavor instant pudding, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Spread jelly onto cake slices. Arrange half of the cake slices, jelly-sides up, on bottom of 13x9-inch pan.

Ingredients you will need

Spread

Jelly

Equipment you will use

Frying Pan

Stir peanut butter in medium bowl with wire whisk until creamy. Gradually add milk, stirring until well blended.

Ingredients you will need

Peanut Butter

Milk

Equipment you will use

Whisk

Bowl

Add dry pudding mixes. Beat 2 min. or until well blended.

Spoon half of the pudding mixture over cake slices in pan; top with layers of the remaining cake slices, jelly-sides up, and remaining pudding mixture.

Ingredients you will need

Jelly

Equipment you will use

Frying Pan

Spread whipped topping over pudding mixture. Cover and refrigerate at least 1 hour before serving.

Ingredients you will need

Whipped Topping