Peanut Butter and Jelly Pie from JIF®

Peanut Butter and Jelly Pie from JIF®

"A creamy peanut butter filling decorated with strawberry preserves and a drizzle of peanut butter make this pudding pie a standout."
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Ingredients

2 h servings 391 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together pudding mix and milk in medium microwave-safe bowl. Microwave on HIGH 5 minutes or until pudding comes to a boil, stirring every 2 minutes. Add 3/4 cup peanut butter, whisking until well blended. Pour into pie crust. Cover and chill at least 2 hours.
  2. Stir preserves in a small bowl. Spoon onto pie, along inside edge of crust, creating a 1-inch wide border.
  3. Place remaining 1/4 cup peanut butter in small resealable plastic bag. Microwave on HIGH 10 seconds to warm. Knead peanut butter. Cut a very small hole in bottom corner of plastic bag. Drizzle peanut butter across pie. Chill until serving.

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Reviews

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When I first started dating my husband, I was just learning how to REALLY cook. I found this recipe in a Quick Cooking magazine and made it to impress my in-laws. I did not use cook and serve pu...

Wouldn't recommend it--unless it's for a child's birthday party (even they may not like it).

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