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Peanut Butter & Jelly Pie

1 (6 oz.) ready-to-use graham cracker crumb crust
1/2 cup seedless raspberry preserves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup creamy peanut butter
3/4 cup brown sugar
1-1/2 cups COOL WHIP Whipped Topping, thawed
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
fresh raspberries for topping


Spread the raspberry preserves in an even layer on the bottom of the crust. Beat together cream cheese, peanut butter and brown sugar until smooth. Gently fold in Cool Whip. Spread peanut butter mixture over raspberry layer. Cover loosely and refrigerate for 2 hours. Cut into slices and top with chopped peanuts and fresh raspberries before serving.

Source: www.kraftrecipes.com