PBJ Pancakes with Peanut Butter & Cookies

• 1-1/2 cups grape jam
• 3/4 cup grape juice
• 2-1/4 qt. prepared pancake batter
• 2 cups NUTTER BUTTER Creme Variegate
• 1/2 cup NUTTER BUTTER Peanut Butter Sandwich Cookies, finely chopped
• 1-1/2 cups prepared whipped topping
• 24 each vanilla ice cream (#20 scoops)

1. Whisk jam and grape juice until well blended.
2. For each serving: Cook 3 pancakes on hot griddle, using #30 scoop (about 1 oz.)
3. to measure batter for each pancake.
4. Remove from griddle.
5. Spread each of 2 pancakes with 1 tsp.
6. Variegate; stack on serving plate.
7. Cover with remaining pancake; spread with 4 tsp.
8. Variegate.
9. Top with 1 Tbsp.
10. jam mixture, 1 tsp.
11. chopped cookies and 1 Tbsp.
12. whipped topping.
13. Place 1 scoop ice cream on side of pancake stack.

grape jam, grape juice, pancake batter, butter creme variegate, sandwich cookies, topping, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/pbj-pancakes-peanut-butter-cookies-116502.aspx (may not work)