LAYERED PB&J DESSERT

Layered PB&J Dessert image

Pound cake, pudding mix and creamy whipped topping turn a favorite lunchbox combination into a glorious peanut butter and jelly layered dessert.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 12 servings.

Number Of Ingredients 6

Ingredients

1/2 cup grape jelly
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 18 slices
3/4 cup creamy peanut butter
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

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.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.9659 g, Sugar 0 g, Protein 7 g