Hayl's Kitchen

Jam:
1 Heat blueberries and water in a small saucepan over medium, stirring occasionally until fruit begins to break down and bubble, about 7-10 min.Use a spoon or potato masher to mash to desired consistency.
3 Remove from heat, stir in protein powder and let cool.
Base:
5 Prepare an 8” x 8” pan or baking dish.
6 In a bowl, combine crushed graham crackers, almond butter, maple syrup.
7 Transfer to pan, and use back of spoon/sparula to press down and spread.
Vanilla Pudding:
9 In a bowl, mix Greek yogurt, protein powder, vanilla instant pudding, and milk until smooth.Add milk a little at a time until pudding consistency is reached.
11 Spread over base.
Peanut Butter Pudding:
13 In a bowl, mix Greek yogurt, protein powder, peanut butter powder, vanilla instant pudding, and milk until smooth.Add milk a little at a time until pudding consistency is reached.
15 Spread over vanilla pudding layer.
Topping:
17 Let jam cool completely first.
18 Spread over peanut butter layer, slice into 12 and serve.