Peanut Butter & Jelly Pie
A delicious "NO BAKE" dessert with favorite childhood flavors of peanut butter & jelly in a chocolate crust. Happy Summer.
Ingredients
Chocolate Crust
- 14 oz chocolate graham crackers or teddy grahams (crushed)
- 1 cup butter, melted
Pie Filling
- 1 cup creamy peanut butter
- 8 oz pkg cream cheese, softened
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup grape jelly
Topping
- 2 TBS peanut butter, melted in microwave
- 2 TBS grape jelly, melted in microwave
- extra chocolate grahams, crushed
Instructions
- In a medium bowl mix together graham cracker crumbs & melted butter until combined. Pour into a 9 inch deep pie plate and press firmly into bottom & sides.Place in refrigerator to firm up for 15 minutes.
- Meanwhile combine peanut butter and softened cream cheese using an electric hand mixer until smooth and creamy. Set aside.
- In separate medium bowl, using a whisk (or using a whisk attachment on an electric hand mixer) combine heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form and it holds it's shape.Remove 1 1/2 cups of whipped topping and refrigerate. Place rest of whipping topping mixture and fold it into the peanut butter mixture with a spatula.Place 1/2 of peanut butter mixture into bottom of pie crust and smooth evenly. Place in freezer for 15 minutes until firm.
- Remove pie from freezer. Spread 1/2 cup grape jelly on top of the peanut butter layer. Spread rest of peanut butter mixture (that was set aside) on top of jelly.Freeze 15 minutes until solid.
- Spread remaining whipped topping over the pie.
- In 2 small microwave safe bowls, melt the peanut butter and the jelly for 15 seconds. Drizzle each over the whipped topping layer. Sprinkle with remaining crushed chocolate grahams.
- Refrigerate for 30 minutes to set whole pie up. Enjoy. Extra pie should be refrigerated.