Description
Indulge in the delightful combination of creamy peanut butter and fruity raspberry with this no-bake Peanut Butter and Jelly Pie. This easy-to-make dessert is perfect for gatherings, picnics, or simply a comforting treat at home. The unique blend of rich flavors and textures will captivate both kids and adults alike. With its simple preparation and crowd-pleasing appeal, this pie stands out as a must-try recipe that can be enjoyed any time of year.
Ingredients
Scale
- 3 cups frozen raspberries (thawed)
- ½ cup sugar
- 1 tbsp cornstarch
- ¾ tsp unflavored vegan gelatin
- 225 g peanut butter cookies (about 6 large cookies)
- 1 ½ cups whipping cream
- 8 oz cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered icing sugar
Instructions
- Prepare the raspberry filling by cooking thawed raspberries with sugar, cornstarch, vegan gelatin, and water in a saucepan until thickened. Let it cool.
- For the crust, combine sugars, flour, PB2 powder, baking powder, salt, and melted butter in a bowl. Mix in crushed peanut butter cookies and press into a pie dish.
- Whip the cream until soft peaks form. In another bowl, beat cream cheese until smooth; add peanut butter, icing sugar, and vanilla extract before folding in whipped cream.
- Layer the cooled raspberry filling over the crust followed by the peanut butter mixture. Refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg