PB&J Sandwich Trifles


Happy National Peanut Butter & Jelly Sandwich Day! 

Growing up, I was the pickiest of children. Seriously, I survived on nothing but peanut butter and jelly sandwiches and way too many chicken fingers. (Hello childhood obesity!) I was even picky about how my peanut butter sandwiches were prepared: white bread, no crust, crunchy peanut butter, not too much grape jelly, cut diagonally, and wrapped in foil next to my ice pack for optimum coldness. Mom was the only person that could make my sandwiches — my dad's over-jellied sandwiches (WITH the crust! ew) would send me into an OCD-induced fit every. single. time.  


If my calculations are correct, I ate over 1,620 of my perfected sandwiches from Pre-K to 7th grade alone. Mom, if you're reading this, I am eternally thankful for the mountain of PB&J's that you packed for me throughout my childhood. Sorry I put you through hell. I hope that the constant overflow of desserts in the house is enough to make up for it! 

As the ultimate throwback to my elementary school days, I figured I'd remix my favorite school lunch into one badass dessert. These PB&J Sandwich Trifles are the perfect treat to celebrate today's holiday. Layers of delicious pound cake, your favorite jelly, creamy peanut butter pie filling, and homemade whipped cream all come together parfait-style for maximum PB&J opulence. One bite and you've been transported back to your elementary school cafeteria. Scary, but so delicious! 

Homemade Whipped Cream 

  • 2 cups heavy cream
  • 4 tablespoons granulated sugar

In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream and sugar on high speed until stiff peaks form. Transfer to the refrigerator until ready to use. 

Peanut Butter Cream 

  • 1 cup creamy peanut butter (straight up peanut butter, no natural pb) 
  • 8 oz. whipped cream cheese
  • 1 1/4 cup confectioners' sugar
  • 2 tablespoons whole milk

In the same bowl, beat together the peanut butter and cream cheese until incorporated and cream. Gradually add the confectioners' sugar. Mix in milk. Remove the bowl from the mixer and fold in 1 cup of the prepared whipped cream. Set aside. 

Accoutrements & Assembly 

  • 1 prepared pound cake (homemade or store-bought), chopped into cubes
  • 1 jar of grape jelly 
  • 1/2 cup chopped Nutter Butter cookies
  • 1/4 cup peanuts 

In mason jars, glasses, or even a large trifle dish, add layers in this order:

  1. pound cake pieces, smushed together
  2. grape jelly 
  3. peanut butter filling
  4. whipped cream 
  5. pound cake pieces 
  6. peanut butter filling
  7. whipped cream

Garnish generously with crushed cookies, peanuts, and extra pound cake scraps. When you're ready, dig in and reminisce on all of the PB&J's you ate as a child. Repeat as necessary. 

Graham Blackall, 4-year-old pb&j royalty. 

Graham Blackall, 4-year-old pb&j royalty.