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)
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.
In small bowl, microwave jam uncovered on High 20 to 30 seconds or until slightly melted and easily spreadable.
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.
|Calories from Fat||120|
|% Daily Value|
|Carbohydrate Choices||3 1/2|
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