Peanut Butter and Jelly Pie

I tried this. I used grape jelly, and should have used a jelly I liked more. When I make it again, I’ll cut back a bit on the jelly and will use something I like better.

Yield: 8 servings

1 cup plus 2 tablespoons grape or strawberry jelly, warmed, divided

1 prebaked 9-inch (4-cup volume) deep-dish pie shell

1 can (12 fluid ounces) Nestl Carnation Evaporated Milk

2 packages (3.4 ounces each) vanilla instant pudding and pie filling mix

2/3 cup creamy peanut butter

1 1/2 cups frozen whipped topping, thawed

1/2 cup chopped peanuts

Spread 1/2 cup jelly over bottom of pie shell. Beat evaporated milk, pudding mix and peanut butter in medium bowl until well blended. Gently fold in whipped topping. Spoon into shell.

Refrigerate for 1 hour or until set. Spread remaining 2 tablespoons jelly in center. Sprinkle peanuts around edge.

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