This week at Brit we’ve been dreaming up delicious ways to devour this childhood classic, peanut butter and jelly. The combinations are endless! But what could be better than a peanut butter and jelly pie? How about a no-bake peanut butter jelly pie with a Nilla Wafer crust?
While this pie looks decadent, it’s actually pretty simple to make and only requires six ingredients. Lets get started.
– 1 15oz box of vanilla wafer cookies
– 1 18oz tub of whipped topping, like Cool Whip
– 1 12oz jar of creamy peanut butter
– 1 stick of unsalted butter
– 1/2 cup of strawberry preserves
– fresh strawberries for garnish
– possible substitutions: almond butter or other flavors of preserves
Aside from the fresh strawberries, you might even already have all of these ingredients in your pantry and freezer. So easy!
Begin by crushing up the vanilla wafers. We tore a hole in the bag and crushed them using a rolling pin. No rolling pin? Use a wine bottle!
Next, combine the crushed cookies with the melted stick of butter. Melt the butter in the microwave, start with 30 seconds and stir. Repeat until fully melted. Stir the butter and cookies together until well coated.
Using your hands, press the cookies and butter mixture into a pie pan forming the crust. It should be about 1/4 inch thick.
Spread the strawberry preserves on top of the crust. Place the crust in the freezer to chill.
While the pie crust is chilling, mix the cool whip and peanut butter together. A hand or stand mixer on medium speed works well. This should have the consistency of a heavy whipped mousse.
Now spread the peanut butter mousse into the pie pan. Place back in the freezer for another 15-20 minutes. This will help the mousse firm up a little bit.
Garnish with fresh strawberry slices and serve!
Do you ever give yourself a big pat on the back? Making this pie will definitely be one of those times. It’s so simple and easy to make ahead!
What are your favorite ways to remix peanut butter jelly? Tell us below!