Peanut Butter n' Jelly Dessert-wiches

Makes 16
Prep 25 m
Chill 20 m
Bake 30 - 32 m



  1. 1 of 5 Heat oven to 350 degrees F. Coat 15 x 10-1/2 x 1-inch jelly-roll pan with cooking spray. Line bottom with waxed paper; coat paper with spray.
  2. 2 of 5 Combine cake mix and flour in bowl. Prepare following package directions, using egg whites, water and oil. Scrape into prepared pan.
  3. 3 of 5 Bake in 350 degrees F oven 30 to 32 minutes, until golden and cake springs back when touched. Cool in pan on rack. Invert; remove paper.
  4. 4 of 5 Beat mousse and milk in bowl. Add peanut butter; beat until smooth and slightly thickened, 4 minutes. Tint lightly with coloring. Chill. Melt jelly in small saucepan over low heat or in glass bowl in microwave oven.
  5. 5 of 5 Cut cake lengthwise in half, and then crosswise into half, making total of 4 pieces. Slice each piece in half horizontally. Spread jam on noncut sides of 4 bottom pieces. Spread mousse over other 4 pieces. Invert jelly layers onto mousse layers, so rough, cut side is facing up. Refrigerate 20 minutes. Cut each sandwich diagonally into quarters.
Nutrition Information for Peanut Butter n' Jelly Dessert-wiches
Servings Per Recipe: 16
Per Serving: