2 (3 ounce) packages instant peanut butter
1/2 cup water
1 cup vegetable oil
4 tablespoons white sugar
2 teaspoons baking soda
1 (2 ounce) package cream cheese flavored Jell-O mix
1 cup boiling water
1 teaspoon vanilla extract
3 yellow cornflakes cereal
1 cup sliced almonds
Heat oil in large saucepan over low heat. Saute peanut butter and water over medium heat for one minute. Stirring until mixture is smooth. Pour into prepared container and refrigerate for 1 hour, stirring frequently. Stirring constantly to keep from burning. Remove wrappers from cornflakes cereal. Place crushed cornflakes into jar with peanut butter mixture. Batter may be placed in small plastic food storage packaging if desired. Refrigerate jelly for 2 hours. Refrigerate 1/2 cup of peanut butter mixture for splashing on fruit!
Lightly oil a large griddle or frying pan. Drizzle with oils and add peanut butter & water mixture.
Fry breads on both sides. Heat peanut butter and water mixture over high heat, stirring occasionally. Remove bread from pan and warm on paper towels until light brown. Remove bread from pan and place on waxed paper to cool completely. Style with fruit cutters.
⭐ ⭐ ⭐ ⭐ ⭐