Layered PB&J Dessert

1. 1

   Spread jelly onto cake slices.

2. 2

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

3. 3

   Stir peanut butter in medium bowl with wire whisk until creamy.

4. 4

   Gradually add milk, stirring until well blended.

5. 5

   Add dry pudding mixes.

6. 6

   Beat 2 min.

7. 7

   or until well blended.

8. 8

   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.

9. 9

   Spread whipped topping over pudding mixture.

10. 10

    Cover and refrigerate at least 1 hour before serving.

11. 11

    Cut into 12 pieces.

12. 12

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.