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Layered PB&J Dessert

Layered PB&J Dessert recipe
photo by:kraft
Pound cake, pudding mix and creamy whipped topping turn a favorite lunchbox combination into a glorious peanut butter and jelly layered dessert.
15 min
1 hr 15 min
12 servings
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What You Need

cup  grape jelly
pkg.  (10.75 oz.) frozen prepared pound cake, thawed, cut into 18 slices
cup  PLANTERS Creamy Peanut Butter
cups  cold milk
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
cups  thawed COOL WHIP Whipped Topping

Make It

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

STIR peanut butter in medium bowl with wire whisk until creamy. Gradually add milk, stirring until well blended. 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. Spread whipped topping over pudding mixture. Cover and refrigerate at least 1 hour before serving. Cut into 12 pieces. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size Wise
Keep an eye on portion size when you enjoy this rich dessert!
Easy Cleanup
For ease in serving and cleanup, line pan with foil before filling with ingredients.
Prepare as directed, using JELL-O Chocolate Instant Pudding.
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