Peanut Butter and Jelly Parfaits

I've just been informed that "Hot Sandy" emerged on Grease, Live and I'm very irritated that I don't have a television on which to watch! Don't get it twisted, I'm not one of those I don't have a TV, I read books people. I watch an absurd amount of TV, but all on my computer, or with the Firestick/Chromecast something-or-other. So, I don't get to watch these live on TV musicals (at least not at home) and as a musical theater duh-hork, it's very rough to see all your tweets about how maaarvelous Aaron Tveit is; each an every one of them elicits its own Monica Geller "I KNOW."

Otherwise this weekend was great. I ate some donuts, had Candice (sister) and Candace (friend) over for dinner, I cooked a lot, and I cleaned out some of my long-forgotten cabinets. Deep in one of those, I uncovered these dessert cups that belonged to my grandma and were bequeathed to me when my mom purged whatever couldn't fit in her sedan and moved to Florida.

As a kid, I remember my grandma and later my mom making these parfaits every Christmas. They were a layer of pistachio pudding with a layer of raspberry Jell-O poured on top. They'd top them with fresh whipped cream and when you looked at them from the side, you saw clean red and green layers. The same went for when you dug in with your spoon: one part green, one part red; I always thought they were so cool.

So, I dusted off the famous glasses (which I think were only ever used for these puddings) and made my own version. Since it ain't Christmas, I went the PBJ route and whipped up some homemade peanut butter pudding. You spoon that into the glass and then pour in the liquid Jell-O on top. It solidifies after a few hours in the fridge. I then topped mine with a slightly sweet cream and some toasted cake crumbs to elicit the wonder bread of my childhood PBJs. Hope you like 'em!

Peanut Butter and Jelly Parfaits

• 1/4 cup sugar
• 2.5 Tbsp corn starch
• pinch salt
• 1 1/2 cup whole milk
• 3/4 cup heavy cream
• 1/2 cup creamy peanut butter (ideally Jif or Skippy)
• 1 box raspberry Jell-O
• 2 cups water

For the Topping

• 1 cup heavy cream
• 1/3 cup confectioner's sugar
• 1/4 cup toasted cake crumbs

Cooking Directions

1. Whisk together sugar, corn starch, and salt. Slowly whisk in milk and heavy cream and continue to whisk as you cook mixture over medium heat. Whisk until the mixture begins to boil and continue whisking until mixture has thickened, about 3 minutes after boil. Turn heat to low and add peanut butter, whisking well to incorporate.
2. Spoon peanut butter pudding into 6 prepared dessert dishes and set aside. Meanwhile, bring 1 cup water to boil. Add in Jell-O powder and whisk until all Jell-O is dissolved. Then add in 1 cup cold water. Transfer Jell-O to a container with a spout and pour over pudding in each dish.
3. Transfer dishes to fridge and let set for at least four hours or overnight, until Jell-O has set.
4. When ready to serve, combine heavy cream and sugar in a bowl and whisk (using an electric beater if available) until soft peaks form. Spoon cream on top of parfait and sprinkle with cake crumbs!