Easy Peanut Butter N Jelly Pie Recipes

PEANUT BUTTER 'N' JELLY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

P.B.'S PEANUT BUTTER AND JELLY PIE

Steps:

• Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
• In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
• To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.

CHILLY PEANUT BUTTER PIE

Steps:

• Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly., Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

EASY CRACKER PEANUT BUTTER & JELLY PIE

Steps:

• 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.