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