Peanut Butter & Jelly Lasagna |Cooking With Amanda

Do you guys want hear a horrifying story about my youth? I mean, really truly horrifying. Like, I can't believe I'm going to share it on the internet with you. In fact, I'm probably going to be fired from the internet and never allowed here again.

Whew. Quite the build up.

Anyway, when I was in 9th grade I made a new friend. She was lovely and she attended church, which was not something that I did.

Well, I wanted to hang with her often, because that's how 9th grade girls roll when they get new friends. So, I started accompanying her to youth group each week and I actually started to love it. I'd only been going for a couple of weeks when their summer trip to Six Flags came around, and I was invited to go along.

How stressful for me! All these new people that I barely knew and I was spending an entire day with them. The pressure was on for me to impress them with my... well... goodness. I mean, I was a bit of a wild child back then, but this was a church group. I was going to be on my best behavior!

So, at the start of our trip we stopped the van at a gas station and we all got snacks. I chose Nutter Butters, because yum. Yum yum. Love.

To be clear, these were the big peanut-shaped Nutter Butters — not the box of little circle sandwich cookies.

I ate a few of them while we were waiting on everyone to get back in the van and then held up the last one, just as the youth pastor stepped on to the van, and I loudly asked, "Does anyone want my big pen*s?"

You guys. I meant peanut. I really really meant peanut. It was just that there was so much pressure and my brain betrayed me and it was truly the most humiliating experience of my life.

I don't even remember the rest of the trip. I think I blacked out.

Anyway, I don't eat Nutter Butters all that often anymore. Bad memories. But, my kids love the things and I love them, so I created this PB&J dessert lasagna out of Nutter Butter cookies. This stuff is good, you guys.

Just, you know. Be careful.

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Peanut Butter & Jelly Lasagna Recipe

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Ingredients

3.4 ounce box instant vanilla pudding
2 cups milk
1/2 cup peanut butter
8 ounce container cool whip
1/4 cup strawberry jelly
16 ounce package nutter butter cookies
16 ounces fresh strawberries

Directions

Add pudding mix to a medium bowl with the milk and whisk until just combined.
Add peanut butter to a small bowl and microwave for 20 seconds to soften.
Whisk softened peanut butter into pudding mixture until well combined and place in fridge for 10 minutes.
While pudding sets, place Cool Whip in a medium mixing bowl.
Soften jelly in the microwave for 20 seconds. Stir together jelly and Cool Whip until just combined, being careful not to deflate the Cool Whip by overmixing.
Slice strawberries into thin slices.
Place a single layer of Nutter Butters in the bottom of a 2-quart oval dish. Top with 1/2 of the Cool Whip mixture, followed by half of the pudding mixture and half of the strawberries. Repeat layers, ending with strawberries on top.
If there are any remaining cookies, crush and sprinkle the crumbs over the top of the strawberries.
Let set in fridge for 2 hours to allow the cookies to soften before serving.