Layered PB&J Dessert

• 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

1. Spread jelly onto cake slices.
2. Arrange half of the cake slices, jelly-sides up, on bottom of 13x9-inch pan.
3. Stir peanut butter in medium bowl with wire whisk until creamy.
4. Gradually add milk, stirring until well blended.
5. Add dry pudding mixes.
6. Beat 2 min.
7. or until well blended.
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. Spread whipped topping over pudding mixture.
10. Cover and refrigerate at least 1 hour before serving.
11. Cut into 12 pieces.
12. Store leftover dessert in refrigerator.

grape jelly, cake, peanut butter, cold milk

Taken from www.kraftrecipes.com/recipes/layered-pbj-dessert-56691.aspx (may not work)