Peanut Butter and Jelly Pie
By: Willowcrest Lane
Ingredients
For the crust:
One 9-inch prepared graham cracker pie crust
For the Filling:
1/2 cup peanut butter
8 ounces cream cheese
1/2 cup powdered sugar
1/2 cup raspberry preserves (or any jam you like best)
12 ounces of frozen whipped topping, thawed and divided
For the Garnish:
1/2 cup chopped peanuts
1/2 cup fresh raspberries
Directions
- Beat the peanut butter, cream cheese, and powdered sugar until light and fluffy, then mix in (gently!) half the whipped topping.
- Smooth the peanut butter mixture into the graham cracker pie shell and let chill in the freezer for an hour, or in the fridge for two hours or overnight if you are making this a day ahead. This makes sure the jam layer goes on smoothly. If you don't mind a little potential mixing, feel free to speed this part up.
- Once set, spread the jam in an even layer on top of peanut butter.
- Top with remaining whipped topping and garnish with chopped peanuts and raspberries.
Nutrients Per serving
| Calories | 560 |
| Fat | 37g |
| Trans Fat | 0g |
| Cholesterol | 65mg |
| Carbohydrate | 49g |
| Protein | 10g |
| Sodium | 300mg |
