Here is something you probably didn’t know about me.  I didn’t have my licence.  As a teenager I never was taught and as an adult I never made it a priority.  I always lived near downtown or near public transit so I never worried about it.  Then we moved and had 2 kids.  Little Miss starts preschool in September so I needed to get it otherwise it was going to be a ridiculously huge ordeal getting her to school.

Mr. was the one teaching me to drive so it was interesting at times.  There was some yelling, frustration and times when I just wanted to walk, but I didn’t give up and I only hit the curb once

I went for my road test on Monday.  I was pretty nervous.  It’s been a long time since I’ve had to take a test, well besides a pregnancy test.

My test examiner was fabulous.  She was calm and patient.  And well…. she passed me.  Woo Hoo.  She said I had great skills and keep up the good driving.  So now I am loose on the streets driving to get chocolate and ice cream any time I want.   Or I can just stay home and eat this.

This is the second post it my It’s Too Darn Hot for the Oven Week. I was looking at all these fabulous icebox cakes from Bakers Royale. If you haven’t checked out her blog is it seriously beautiful. I have gotten my feet a little wet with my Biscoff Espresso Icebox Cake but I wanted to change it up a bit with the classic combination of peanut butter and jam.

It turned out so pretty.  It layered peanut butter and jam pudding between graham crackers and coated with raspberry jam whipped cream.  It is the perfect summer dessert.  It’s totally a dessert pb&j all gussied up.

I’ve entered this recipe in a facebook contest that Redpath Sugar is having.  If you have a minute, I would love for you to pop over and vote here.  Thanks so much.

Peanut Butter and Jam Ice Box Cake

makes 1 7×7 free form cake

Peanut Butter Pudding

2 tbs corn starch
1/4 c granulated sugar
1/4 tsp salt
1 c milk
1/3 c heavy (whipping) cream
1/3 all natural peanut butter

Raspberry Jam Pudding

2 tbs corn starch
1/4 c granulated sugar
1 c milk
1/3 c heavy (whipping cream)
1/3 c raspberry jam (or your choice)

Raspberry Jam Whipped Cream

1/2 c heavy (whipping) cream – cold
1 tbs confectioners sugar
1 tbs raspberry jam

45 graham cracker (square)

Peanut Butter Pudding

In a medium sauce pan place cornstarch, sugar and salt.  Whisk until no lumps remain.  While continuing to whisk slowly pour in cream and milk.  Turn on heat to medium and whisk in peanut butter.  Stirring often making sure to get into the sides of the pot.  Continue to heat until pudding becomes thick and coats the back to a spoon.  You want it thick.  Remove from heat and put in another bowl.  Cover the top of the pudding directly with plastic wrap and refrigerate until completely cooled.

Raspberry Jam Pudding

In a medium sauce pan place cornstarch andsugar.  Whisk until no lumps remain.  While continuing to whisk slowly pour in cream and milk.  Turn on heat to medium and whisk in jam.  Stirring often making sure to get into the sides of the pot.  Continue to heat until pudding becomes thick and coats the back to a spoon.  You want it thick.  Remove from heat and put in another bowl.  Cover the top of the pudding directly with plastic wrap and refrigerate until completely cooled.

Assembly

Line a 8×8 pan with plastic wrap both leaving overhang on all 4 sides.  Place 9 graham cracker in a 3×3 square on the bottom of your pan.  There will be about an inch or so on 2 sides of the pan which is totally perfect.  Pour half of your chilled peanut butter pudding on the top of your graham crackers.  Even out with an offset spatula and make sure your graham crackers are completely covered.  Layer 9 more graham crackers on top of your pudding and cover with 1/2 the jam pudding.

Repeat until all your pudding is finished.  Top with another layer of graham crackers.  So you will have 4 pudding layers and 5 graham cracker layers.  Pull plastic wrap tightly around your assembled cake.  Place in the freezer for atleast 4 hours but preferably overnight.

About 1/2 hour before serving remove cake from the freezer, unwrap and place on your serving platter of choice.

Raspberry Jam Whipping Cream

Place your mixing bowl and whisking attachment in the freezer and let chill for a couple minutes.  Once chilled add whipping cream in bowl and whisk on high until soft peaks form.  Once peaks form add in confectioners sugar.  Whisk again until stiff peaks form.  Add in your jam and whisk until the jam is incorporated.

Cover cake evenly with whipping cream and cut into pieces with a hot dry knife.

Enjoy!

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