@Recipe intro bold:Start to finish: 6½ hours (½ hour active)
@Recipe intro bold:Servings: Makes 32 cubes
Six ¼-ounce envelopes unflavored gelatin, divided
4 cups grape juice, divided
½ cup honey, divided
½ cup cool water
1 cup boiling water
1 cup peanut butter
8-ounce package cream cheese, room temperature
Spray a 9-by-13-inch pan with cooking spray, then line with plastic wrap.
In a medium bowl, combine 4 of the envelopes of gelatin with 1 cup of grape juice. Let sit for 5 minutes.
In a small saucepan over medium-high heat, bring the remaining 3 cups grape juice and ¼ cup of the honey to a boil. Pour into the bowl with the gelatin and stir until the gelatin is dissolved. Pour the mixture into the prepared pan and refrigerate until firm and set up, about 3 hours.
In a small bowl, combine the cool water with the remaining 2 envelopes of gelatin. Let sit for 5 minutes, then add the boiling water. Stir until the gelatin is completely dissolved. Set aside.
In a large bowl, use an electric mixer to beat together the peanut butter, cream cheese and remaining ¼ cup of honey until smooth. Slowly beat in the gelatin mixture. Pour and spread this mixture over the set up grape jelly in the pan. Refrigerate and allow to set up completely, about 3 hours.
Using the plastic wrap to assist, remove the set up gelatin from the pan and peel off the plastic wrap. Cut into cubes. Store in the refrigerator for up to 5 days.