To welcome the summer, I would like to share one of my favorite recipes with you -- a no-bake peanut butter and jelly pie!! This amazing, gooey pie is bursting with flavors, with a sweet cherry jam sandwiched between a nilla wafer crust and a peanut butter topping.
This was my indulgent celebration treat after my friend and I won first place in the ICTM State Math Contest Orals Competition. Enough math, now time for peanut butter!
Now, to be honest, this dessert isn't very photogenic, so I borrowed the picture from a website. But I promise you, what these bars lack in looks, they make up in taste!
This was my indulgent celebration treat after my friend and I won first place in the ICTM State Math Contest Orals Competition. Enough math, now time for peanut butter!
Now, to be honest, this dessert isn't very photogenic, so I borrowed the picture from a website. But I promise you, what these bars lack in looks, they make up in taste!
Ingredients:
1 15-oz box of Nilla Wafer cookies
1 12-oz jar of creamy peanut butter
1 18-oz tub of Cool Whip
1/2 cup unsalted butter
1 jar Smuckers cherry preserves
Several spoonfuls of powdered sugar (optional)
Begin by grinding up the Nilla wafers inside a Ziploc plastic bag. Then mix the crushed cookie bits with the butter until well coated. The recipe I originally read called for a pie pan to be used, but there seemed to be too much crust for the pan, so I used a 8x10 glass baking dish. Press the cookie mixture down with a spoon until well molded. Then spread a thick layer of cherry preserves on top. A full jar might seem like overkill, but I thought it was necessary for really tasting the sweetness of the jelly.
Place the pan in a freezer to chill. Then mix together the peanut butter and cool whip. At this point, I added a few spoonfuls of powdered sugar to add to the texture and taste of peanut butter mixture. This is purely optional, but it certainly adds a little more sweetness to this scrumptious dessert!
The last step is to spread the peanut butter mixture over the jelly and crust. Now just place it in the freezer for 15-20 minutes, to help the dessert to become firm. It can be eaten right away (that's what happened when I made it!) or last several days in the freezer!
I hope you enjoy this recipe! I certainly did :)
1 15-oz box of Nilla Wafer cookies
1 12-oz jar of creamy peanut butter
1 18-oz tub of Cool Whip
1/2 cup unsalted butter
1 jar Smuckers cherry preserves
Several spoonfuls of powdered sugar (optional)
Begin by grinding up the Nilla wafers inside a Ziploc plastic bag. Then mix the crushed cookie bits with the butter until well coated. The recipe I originally read called for a pie pan to be used, but there seemed to be too much crust for the pan, so I used a 8x10 glass baking dish. Press the cookie mixture down with a spoon until well molded. Then spread a thick layer of cherry preserves on top. A full jar might seem like overkill, but I thought it was necessary for really tasting the sweetness of the jelly.
Place the pan in a freezer to chill. Then mix together the peanut butter and cool whip. At this point, I added a few spoonfuls of powdered sugar to add to the texture and taste of peanut butter mixture. This is purely optional, but it certainly adds a little more sweetness to this scrumptious dessert!
The last step is to spread the peanut butter mixture over the jelly and crust. Now just place it in the freezer for 15-20 minutes, to help the dessert to become firm. It can be eaten right away (that's what happened when I made it!) or last several days in the freezer!
I hope you enjoy this recipe! I certainly did :)