If you need a fun Labor Day dessert that comes together fast, this easy baked peanut butter and jelly treat is exactly the kind of shortcut recipe worth keeping around. Using frozen crustless peanut butter and jelly sandwiches as the base gives you a nostalgic, kid-friendly dessert with almost no prep, and once they bake up with a couple of simple add-ins, the result is warm, gooey, and perfect for sharing at a backyard get-together or casual holiday cookout.
Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped topping to balance the sweet, jammy filling. It also pairs well with fresh strawberries, raspberries, or sliced bananas on the side, and if you are bringing it to a Labor Day gathering, a big pot of coffee or a few glasses of cold milk make it feel especially cozy and crowd-pleasing.
3-Ingredient Oven Baked Labor Day PB&J Dessert
Servings: 6
Ingredients
6 solid unwrapped frozen crustless peanut butter and jelly sandwiches
1 cup vanilla coffee creamer
1/2 cup strawberry or grape jelly
Directions
1. Preheat your oven to 350°F and lightly grease an oven-safe ceramic baking dish.
2. Arrange the frozen crustless peanut butter and jelly sandwiches in a single layer in the prepared baking dish.
3. Pour the vanilla coffee creamer evenly over the sandwiches so they soften slightly as they bake.
4. Spoon the jelly over the top in small dollops, spreading it lightly so every portion gets a little extra fruit flavor.
5. Bake for 25 to 30 minutes, or until the tops are lightly golden and the filling is warm and bubbly.
6. Let the dessert rest for 5 minutes before serving warm on its own or with ice cream.
Variations & Tips
Berry boost: Add a handful of fresh sliced strawberries or raspberries over the top before baking if you want a brighter fruit flavor and a slightly fresher finish.
Sweeter finish: If you want this to feel more like a true party dessert, drizzle the baked top with a little melted white chocolate or serve it with whipped cream.
Make-ahead tip: You can assemble the dish a few hours ahead, keep it covered in the refrigerator, and bake just before serving, which is especially helpful on a busy holiday weekend.
Doneness tip: Since ovens can vary, start checking around the 25-minute mark. You want the sandwiches heated through, the tops lightly toasted, and the jelly bubbling around the edges without drying out.