U CAN BE THE PEANUT BUTTER TO MY JELLY RECIPES
PEANUT BUTTER 'N' JELLY PIE RECIPE: HOW TO MAKE IT
A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young—and the young at heart. —Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 42g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
FROZEN PEANUT BUTTER AND JELLY SANDWICHES OAMC RECIPE ...
My kids love uncrustables but I think they are too expensive. So I started making my own. I don't cut the crust off mine but it's the same concept. I make these during my OAMC session.
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Apply peanut butter to one side of each slice of bread. Make sure you you spread the peanut butter out to the edges of the bread.
- Apply the jelly to one slice of the bread but keep jelly about a half an inch away from the edge of the bread on all sides. By doing this, the peanut butter will "seal" the sandwich and it will not get soggy.
- Put the sandwich together.
- Wrap and place in freezer bags.
- When ready to eat, pull amount of sandwiches needed and let thaw in fridge or in lunch box.
- You can use whatever type bread, peanut butter and jelly you like. The combinations can be endless.
Nutrition Facts : Calories 434.4, FatContent 20.7, SaturatedFatContent 4.3, CholesterolContent 0, SodiumContent 437.9, CarbohydrateContent 53.5, FiberContent 3.8, SugarContent 20.9, ProteinContent 13.3
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