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Peanut Butter and Jelly Pie
Recipes
Peanut Butter and Jelly Pie
8 servings
2 hours total (Active 20 minutes)

Ingredients

  • 1 (8 oz) package cream cheese
  • 12 oz frozen whipped topping (about 4 ½ cups), divided
  • ⅓ cup grape (or strawberry) jelly
  • ⅓ cup + ½ cup sweetened condensed milk
  • ½ cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 prepared graham cracker (or cookie crumb) pie crust

Prep

    • Let cream cheese and whipped topping stand at room temperature to soften.
    • Whisk jelly to make it smooth and pourable.

Steps

    1. Set cream cheese and whipped topping out to soften. Whisk jelly to make it smooth and pourable.
    2. Whisk ⅓ cup condensed milk and 1 ½ cups whipped topping until smooth; set aside.
    3. Combine cream cheese, peanut butter, and remaining ½ cup condensed milk in large bowl; mix with electric mixer until smooth. Add sugar and mix until blended.
    4. Fold in remaining 3 cups whipped topping until well blended. Pour one-half of mixture into pie crust.
    5. Pour jelly evenly over peanut butter mixture, then pour condensed milk-whipped topping mixture over jelly. Top with remaining half peanut butter mixture. Refrigerate (or freeze) 1–2 hours until set. Serve.

Amount per ⅛ recipe serving: Calories 620, Total Fat 33g, Sat Fat 19g, Trans Fat 0g, Chol 40mg, Sodium 290mg, Total Carb 70g, Fiber 1g, Sugars 58g, Protein 9g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 6%