• Line an 8x8 dish with Parchment Paper (bigger dish for thinner crust)

• Add melted Butter to Cookie Crumbs; we used Hojaldradas (Mexican store) they are sweet enough that no sugar is needed for the Crust.

• Press mixed Crumbs into the dish until level and packed, set aside.

• Prepare Instant Vanilla Pudding according to package; once prepared mix in Peanut Butter.

• Add pudding mixture on top of the crust, smooth until evenly distributed.

• Place 1 tsp of Jam spaced out about 1 inch of each other, swirl jam with a toothpick to make the jam swirls.

• Cover and place into refrigerator for 3 hours. Pudding will still be soft, cut and Serve as desired.

• For firmer pudding place in the freezer until Pudding is harder.

Enjoy!!