Peanut Butter and Jelly Madness
Submitted by: kneelandplace
This homemade layered dessert is made of raspberry jam, fresh raspberries, a peanut butter pudding, and crushed pretzels.
Ingredients
- 8 oz pkg crescent rolls
- 1 tbsp butter
- 8 oz cream cheese
- 1 1/3 cups sugar
- 1/2 cup seedless red raspberry jam
- 6 oz fresh raspberries
- 1 1/4 cups crushed pretzels
- 4 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups plus
- 2 tbsp milk
- 1/2 cup half and half
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 oz Cool Whip
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Method
In a saucepan, combine 1/3 cup sugar, cornstarch and salt. Gradually stir in 1 1/2 cups milk, half and half and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat, stir in peanut butter and vanilla until smooth. Refrigerate about 1 hour or until cooled. Preheat oven to 375 degrees. Take crescent rolls out of package and unroll. Separate crescent rolls and put them together in a circular shape, points facing center, to form a circle pie crust. With a rolling pin, smooth out crescent rolls until smooth and seams are pushed together to form a pie crust. Lay crescent roll crust into a 9 inch pie pan making sure sides are covered and crescent rolls lay slightly over top edge of pan, to form a nice pie crust. Melt butter and spread onto crescent roll crust. Bake 8-13 minutes or until golden brown. Take out of oven and cool completely. While crust is cooling, mix cream cheese, 1 cup sugar and 2 tbsp milk. Mix until smooth. Spread cream cheese mixture onto cooled crescent roll crust. Spread jam onto cream cheese. Sprinkle raspberries onto jam. Spread 1 cup pretzels onto raspberries and jam. Spread cooled peanut butter pudding onto pretzels. Spread Cool Whip over peanut butter pudding. Top with 1/4 cup crushed pretzels. Refrigerate for 4 hours.
Notes:
Number of Servings: 6
Submitted by: kneelandplace ( See all of kneelandplace Recipes )
