Peanut Butter and Jelly Parfait

Make the peanut butter sauce: Combine all ingredients in a saucepan and bring to a boil. Mix until smooth and thick. Remove from heat and set aside.

Make the frosted peanuts: Line a small tray with parchment paper or aluminum foil and set aside. Combine sugar and sour cream in a saucepan and bring to a boil over medium heat, stirring constantly until sugar melts.

Add peanuts, salt, and cinnamon. Stir until peanuts are coated with the sugar mixture, then turn off the heat. Transfer to the prepared tray and let set at room temperature.

Assemble the sundae: place about 11/2 tablespoons crushed cookies in a parfait or medium-sized glass. Add a scoop of ice cream and drizzle with peanut butter sauce.

Add another scoop of ice cream and drizzle with grape jelly.

Add a third scoop of ice cream. Drizzle with more peanut butter sauce and sprinkle with frosted peanuts. Repeat with remaining ingredients to make 4 servings. Serve immediately.