Bet you know a few kids who would go for this Peanut Butter & Jelly Pie. (Bet you know a few grown-ups who would, too!)
What You Need
Original recipe yields 8 servings
1 (6 oz.) ready-to-use graham cracker crumb crust
1/2 cup seedless raspberry preserves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup creamy peanut butter
3/4 cup brown sugar
1-1/2 cups COOL WHIP Whipped Topping, thawed
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
fresh raspberries for topping
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Let's Make It
Spread the raspberry preserves in an even layer on the bottom of the crust.
Beat together cream cheese, peanut butter and brown sugar until smooth. Gently fold in Cool Whip.
Spread peanut butter mixture over raspberry layer. Cover loosely and refrigerate for 2 hours.
Cut into slices and top with chopped peanuts and fresh raspberries before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.