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Bake and cool doughnuts.
Bake and cool doughnuts following recipe instructions. Level cooled doughnuts.
Spread reserved peanut butter icing on six doughnuts. Top icing with grape jelly. Dip top of remaining six doughnuts in glaze. Place glazed doughnuts on top of iced doughnuts to create six sandwiches.
Chop up peanut butter-filled cookies and sprinkle on top of doughnut sandwiches. Add about 10 jellybeans to each doughnut top. Drizzle all sandwiches with remaining glaze.
Makes 6 servings.