Layered PB&J Dessert

Ingredients

• 0.8 cup creamy peanut butter 
• 0.5 cup grape jelly 
• 2 pkg jell-o vanilla flavor pudding instant (4-serving size each)
• 2.5 cups milk cold
• 10.8 oz round cake frozen thawed prepared cut into 18 slices
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• whisk

Directions

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.
3. Add dry pudding mixes. Beat 2 min. or until well blended.
4. 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.
5. Spread whipped topping over pudding mixture. Cover and refrigerate at least 1 hour before serving.
6. Cut into 12 pieces. Store leftover dessert in refrigerator.