What you'll need

1 package (14 oz) Immaculate Baking Co.™ Gluten Free Peanut Butter Cookie Dough

3/4 cup strawberry preserves or jam

3 cups Mountain High™ plain yoghurt (from 32-oz container)

15 mins prep time
50 mins total time
6 servings

  1. 1

    Heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use.

  2. 2

    In small bowl, microwave jam uncovered on High 20 to 30 seconds or until slightly melted and easily spreadable.

  3. 3

    Spoon 1/4 cup yogurt into bottom of 8-oz glass. Top with heaping tablespoon crumbled cookie and 1 tablespoon jam. Layer with another 1/4 cup yogurt, cookie and jam. Repeat layering steps with remaining ingredients to make 5 more glasses. Serve immediately.


Try your favorite jam, preserves or jelly to make a new flavor PB&J!

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.