Layered Pbj Dessert Food

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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

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

LAYERED PUDDING DESSERT



Layered Pudding Dessert image

This is an awesome dessert.My Daughter makes it all year. It is so easy to make it to suit your tastes.

Provided by out of here

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup flour
1 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 (16 ounce) container Cool Whip, thawed
1 (4 1/2 ounce) instant devil's food pudding
French vanilla instant pudding
2 cups cold milk

Steps:

  • Combine butter, flour, and pecans.
  • Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
  • Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
  • Spread over cooled crust.
  • Blend instant puddings with milk until thick. Spread over cream cheese filling.
  • Top with remaining Cool Whip and chill well.
  • ***You can use whatever flavor instant pudding you like.

Nutrition Facts : Calories 419.6, Fat 32, SaturatedFat 18.8, Cholesterol 46.8, Sodium 140.1, Carbohydrate 30.3, Fiber 1.1, Sugar 18.9, Protein 5.2

SUNNY'S EASY PB&J SWIRL BARS



Sunny's Easy PB&J Swirl Bars image

Provided by Sunny Anderson

Categories     dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
3 sleeves (28 crackers) butter crackers
1/3 cup packed light brown sugar
3/4 cup (1 1/2 sticks) salted butter, melted
1 1/2 cups creamy peanut butter
1/2 cup light brown sugar
3 tablespoons unsalted butter, melted
1/2 cup seedless strawberry jam, lightly whisked to loosen

Steps:

  • Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
  • In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
  • Preheat the oven to 350 degrees F.
  • Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
  • Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
  • Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

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