The versatility of PB&J is showcased in this easy-to-make peanut butter-and-jelly pie. And the cracker crust? Inspired.
What You Need
Original recipe yields 8 servings
46 round buttery cracker s, divided
2 Tbsp. granulated sugar
2 Tbsp. butter, melted
1/2 cup grape jelly, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
3/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Crush 18 crackers; mix with granulated sugar and butter. Press onto bottom of 9-inch pie plate. Spread 2 Tbsp. jelly evenly onto bottoms of 14 of the remaining crackers; top with remaining crackers to make 14 sandwiches. Stand 13 cracker sandwiches around edge of pie plate. Microwave remaining jelly in microwaveable bowl on HIGH 20 sec. or until melted; stir. Reserve 1 Tbsp. jelly; carefully spread remaining jelly onto bottom of crust.
Beat cream cheese and peanut butter in large bowl with mixer until light and fluffy. Gradually add powdered sugar, beating after each addition until blended. Whisk in COOL WHIP; spoon into crust. Insert remaining cracker sandwich in center of pie; drizzle pie with reserved jelly.
Refrigerate 4 hours or until firm.
The great taste of a classic sandwich comes together in this creamy pie that can be served at your next special-occasion gathering.
How to Easily Serve Pie
Dip bottom of pie plate in warm water 30 sec. before cutting pie to serve.
Substitute an additional 2 Tbsp. peanut butter for the jelly used to make the cracker sandwiches.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.