PB&J ICE CREAM PIE
Cool off from the summer heat with a banana split inspired cake that is flavored with peanut butter and jelly!
Provided by Jonathan Melendez
Categories Jellies
Time 7h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.
- Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.
- Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.
- Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.
- Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.
Nutrition Facts : Calories 855.5, Fat 37, SaturatedFat 17.9, Cholesterol 37.2, Sodium 322.2, Carbohydrate 129.2, Fiber 4.6, Sugar 76.2, Protein 10.3
SALTED PB&J ICE CREAM PIE
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Pie Peanut Butter Jam or Jelly Milk/Cream Peanut Egg Vegetarian Soy Free Tree Nut Free Kid-Friendly Summer
Yield 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
- Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Filling and assembly:
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
- Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
- To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
- Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.
P.B.'S PEANUT BUTTER AND JELLY PIE
Steps:
- Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil.
- In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping.
- To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving.
SUNNY'S QUICK PB AND J ICE CREAM COOKIES
Steps:
- Put the chopped peanuts on a small plate. Spread the flat side of each peanut butter cookie with jelly. Set the ice cream pints on their sides and use a serrated knife to slice right through the cartons, creating ice cream discs 1 to 2 inches thick. Place 1 disc (peel away the carton) on the jellied flat side of a cookie, then close the sandwich with another cookie, jelly side on the inside as well. Roll the exposed ice cream edge in the chopped peanuts. Repeat with the remaining ingredients. Serve immediately.
PB&J PIE
Discover the creamy dreaminess of this PB&J Pie! Turn the lunchtime classic into a whimsical peanut butter and strawberry jelly cream pie.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine bread crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until lightly browned. Cool.
- Microwave 1/2 cup jelly in microwaveable bowl on HIGH 15 sec. or until softened; spread onto bottom of crust.
- Whisk milk gradually into peanut butter in large bowl until blended. Add pudding mixes; beat 2 min. (Pudding mixture will be thick.) Stir in 1-1/2 cups COOL WHIP. Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
- Microwave remaining jelly in microwaveable bowl 10 sec. just before serving pie; drizzle over pie.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
JELLO ICE CREAM PIES
Make and share this Jello Ice Cream Pies recipe from Food.com.
Provided by Shelly Sturgess
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve Jello in 1 cup of hot water. Put ice cream in that mixture and stir until dissolved. Then blend in fruit.
- Pour into a pie shell and refrigerate until it sets. You can use so many different combos!
Nutrition Facts : Calories 252.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 31.7, Sodium 190.8, Carbohydrate 42.6, Fiber 0.5, Sugar 39.7, Protein 4.7
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- Preheat oven to 275°. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20–25 minutes. Let cool.
- Do ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you’ve got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6–8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that’s okay).
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