Peanut Butter and Jelly Pie
When I was growing up, we'd always have these no-bake peanut butter pies around the holidays and they were so good, we could never stop talking about them! This is a fun twist on that nostalgic pie from my childhood! This Peanut Butter and Jelly Pie is infused with a homemade strawberry compote which really takes it over the top! It gave total PB&J vibes, and it was so easy to make!
Ingredients
- 1 Graham Cracker Crust
- 8 oz Cream Cheese softened
- 8 oz Cool Whip thawed
- 1 cup Strawberry Compote - you can also use jam or try my recipe!
- 1 cup Peanut Butter
- ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
For Serving:
- Whipped Cream
- Strawberry Compote
- Fresh Strawberries
Instructions
- In a large bowl, beat cool whip, cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy!
- Fold half of the mixture into the graham cracker crust spreading it out with a rubber spatula so it's even.
- Dollop the strawberry compote on top and spread it around evenly with the back of a spoon.
- Finish the pie off with the rest of the peanut butter mixture and spread it out to cover completely.
- Cover and freeze the pie for a minimum of 2 hours or refrigerate for a minimum of 4 hours so everything can set.
- Serve Peanut Butter and Jelly Pie with whipped cream, more strawberry compote, and fresh berries on top!
Nutrition
Serving: 1sliceCalories: 528kcalCarbohydrates: 41gProtein: 12gFat: 2gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 55mgSodium: 330mgPotassium: 260mgFiber: 3gSugar: 30gVitamin A: 350IUVitamin C: 6mgCalcium: 70mgIron: 1.1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
