The addition of a decadent cream cheese spread transforms these cute, flower-shaped PBJ sandwiches from average to amazing. Pictured with our Turkey and American Grilled Cheese.
Creamy PBJ Triple Stacks
Serves: 6
Ingredients
- 18 slices very thin white bread, frozen
- ½ cup cream cheese, softened
- ½ cup confectioners’ sugar
- 1 cup creamy peanut butter
- ¾ cup grape jelly
Instructions
- Using a 3-inch flower-shaped cutter, cut 18 shapes from frozen bread slices, discarding scraps. Set 12 bread shapes aside. Using a 1 ½-inch flower-shaped cutter, cut a shape from centers of remaining 6 bread shapes, discarding centers. Cover all bread shapes with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.
- In a small bowl, combine cream cheese and confectioners’ sugar, stirring until smooth. Transfer cream cheese mixture to a piping bag fitted with a small star tip (Wilton #18).
- Spread an even layer of peanut butter onto each of 6 solid bread shapes. Pipe a layer of cream cheese mixture on top of peanut butter layer, following the contours of the bread shapes. Top each with a solid bread shape. Spread an even layer of grape jelly onto each stack. Top each with a flower shape with cutout.
- Cover with damp paper towels, and let bread thaw completely (approximately 30 minutes) before serving.
