2 cups whole milk
3 tbsp cornstarch
⅓ cup granulated sugar
½ cup creamy peanut butter
1 tsp vanilla extract
1½ cups fruit jelly or jam
2 tbsp water
Heat milk, cornstarch, and sugar together. Stir constantly. Once its thick, remove from heat and add peanut butter and vanilla.
Let pudding mixture cool then cover with plastic wrap and set in fridge for 2 hours.
Mix jelly with 2 tablespoons of water and warm slightly. Allow it to cool at room temperature.
Layer peanut butter and jelly in glasses, freeze to set, then serve chilled.