freezer peanut butter (and jelly) pie
The recipe is from the late 1980s, when I made this pie often for our clients, usually with their help. Nowadays, I try to remember to put the Cool Whip in the fridge the night before to thaw, and then I separate the 3 oz. of cream cheese into pats as soon as I get up to bring it to room temperature quickly. Plus, I use a prepared graham cracker crust. The pie is in the freezer before I go to work, giving the family something special to look forward to all day long. =^..^=
prep time
4 Hr 10 Min
cook time
method
Refrigerate/Freeze
yield
6 serving(s)
Ingredients
- 1/2 cup peanut butter, chunky or smooth
- 1 cup powdered sugar
- 3 ounces cream cheese, room temperature
- 1/2 cup milk
- 8 ounces Cool Whip
- 1 graham cracker crust
- OPTION
- ~1/3 cup jelly, jam, or preserves*
How To Make freezer peanut butter (and jelly) pie
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Step 1Put the peanut butter, powdered sugar, and cream cheese in a medium mixing bowl. Using a hand mixer on LOW, start mixing up the ingredients... -
Step 2…then slowly add the milk.
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Step 3Blend until smooth, using a higher speed on the mixer.
-
Step 4Put away the mixer and fold in the Cool Whip gently with a spatula.
-
Step 5Pour the mixture into the graham cracker crust and smooth the top. (*If you like, swirl the jam gently in the filling.) Replace the plastic lid and put the pie in the freezer for at least 4 hours. Thaw 10 minutes before serving. Enjoy! =^..^=
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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