••••PEANUT BUTTER AND JELLY SANDWICH CAKE••••

*BACK TO SCHOOL COLLECTION*

ACTIVE: 25 min

TOTAL: 55 min

SERVES: 8 to 10

•1 stick unsalted butter, at room temperature, plus more for the pan

•All-purpose flour, for the pan

•1 18.25-ounce box white cake mix, plus required ingredients

•1 cup creamy peanut butter

•1-1/2 to 2 cups cups confectioners' sugar

•2 to 3 TB milk

3/4 cup grape jelly

•A 9-inch square cake pan

(Source: Food Network Magazine & photo also)

••••PB & J FINALE RECIPE COMING NEXT••••

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••••END OF BACK TO SCHOOL••••

••••FALL RECIPES COMING SOON••••

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••••PEANUT BUTTER TARTS••••

*BACK TO SCHOOL COLLECTION*

•1 carton (8 ounces) frozen whipped topping, thawed

•10 to 12 individual graham cracker tart shells

•1 cup cold milk

•2/3 cup creamy peanut butter

•1 package (3.4 ounces) instant vanilla pudding mix

•2 TB jelly

1.Spoon a tablespoon of whipped topping into the bottom of each tart shell; set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add pudding mix; beat for 1 minute. Fold in remaining whipped topping. Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. YIELD: 10-12 servings.

(Source: The Taste of Home-The Best of Country Cooking-Sheryl Christian (Watertown, Wisconsin & photo also)

••••MORE P & J RECIPES••••

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••••3RD YEAR BLOGIVERSARY!!!••••

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A BIG THANK YOU to ALL MY FOLLOWERS••••16,000+++views!!!

••••FOOD TIP••••

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