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Layered PB&J Dessert
Layered PB&J Dessert

Layered PB&J Dessert

1 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
1 Hr(s) Cook
Pound cake, pudding mix and creamy whipped topping turn a favorite lunchbox combination into a glorious peanut butter and jelly layered dessert.
What You Need
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12 servings
Original recipe yields 12 servings
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
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Let's Make It
1
Spread jelly onto cake slices. Arrange half of the cake slices, jelly-sides up, on bottom of 13x9-inch pan.
2
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.
3
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.
Kitchen Tips
Tip 1
Size Wise
Keep an eye on portion size when you enjoy this rich dessert!
Tip 2
Easy Cleanup
For ease in serving and cleanup, line pan with foil before filling with ingredients.
Tip 3
Substitute
Prepare as directed, using JELL-O Chocolate Flavor Instant Pudding.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 420mg
18%
Total Carbohydrates 45g
16%
Dietary Fiber less than 1g
3%
Sugars 34g
68%
Protein 7g
14%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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