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PB&J Jello
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5 from 1 vote

Peanut Butter and Jelly Jello

I sandwiched grape jello between two layers of peanut butter jello (it tastes like peanut butter and it jiggles like jello - mind blown!) to create the ultimate PB&J sandwich!
Prep Time5 mins
Cook Time5 mins
Chill2 hrs
Total Time10 mins
Course: Snack
Cuisine: American
Keyword: peanut butter and jelly, peanut butter and jelly jello
Servings: 6 servings
Calories: 346kcal
Author: Stef


Peanut Butter Jello Ingredients (You will need to make this two times, so double the quantities below when you check your pantry.)

  • 1 cup unsweetened creamy peanut butter
  • 1 cup cold water divided
  • 1 packet Knox unflavored gelatin
  • 1/4 cup sugar

Grape Jello Ingredients

  • 1 3/4 cups cold pure concord grape juice divided
  • 1 packet Knox unflavored gelatin
  • 2 tablespoons sugar
  • 1 1/2 teaspoons lemon juice


Peanut Butter Jello Instructions

  • In a small saucepan on medium high heat, heat peanut butter and 1/2 cup of water, stirring regularly to combine.
  • When the peanut butter starts to get hot, put the remaining 1/2 cup of cold water into a medium-sized bowl and top with gelatin (no need to stir).
  • When the peanut butter starts to steam, remove from heat, pour over water/gelatin, and stir until smooth.
  • Mix in sugar.
  • Pour into greased sandwich-shaped mold or a square pan and refrigerate until set (about 2 hours).
  • Transfer to a plate and return to the refrigerator.

Grape Jello Instructions

  • In a small pot on medium-high heat, bring 1 1/2 cups of juice to a boil. Continue to boil until it reduces to 3/4 cup of liquid.
  • Put the remaining 1/4 cup of cold grape juice into a medium-sized bowl and top with gelatin (there is no need to stir at this point).
  • Pour hot reduced grape juice over juice/gelatin and stir to fully combine.
  • Mix in sugar and lemon juice and stir until smooth.
  • Pour into the same mold used for the peanut butter jello.
  • Chill in the refrigerator for three hours or until set.
  • Remove from the mold, stack on top of peanut butter jello layer, and return to the refrigerator.
  • Make one more peanut butter jello layer per instructions above and top the first two layers with it.
  • Slice and serve cold.


When I first made this, I tried building the layers one on top of the other without removing them from the mold. Even with ample time for the peanut butter layer to chill before pouring the grape layer on top of it, the two layers either ended up merging with each other a little or the grape layer ended up dripping down the sides of the peanut butter layer and looking messy. This is why I decided to make each layer separately. You could also save yourself some time and make a double batch of the peanut butter layer and then slice it in half after it cools. I didn't trust myself to slice it perfectly without accidentally ripping it in some spots.


Calories: 346kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 203mg | Potassium: 355mg | Fiber: 2g | Sugar: 26g | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg