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Peanut Butter & Jelly Ice Cream Pie

Peanut Butter & Jelly Ice Cream Pie


April 2nd is National Peanut Butter and Jelly Day.   Even now as a grown-up, PB & J is one of my favorite go-to sandwiches.   I’ve even eaten it for breakfast (toasted, of course!).  Quick and easy, packed with protein, peanut butter and jelly is always a winner.  With the many nut butters we have to choose from and the selection of jellies, the combinations are endless.  One of my top choices  is the “Cherry Preserves”  from Bonne Maman.  It’s so perfect in this Peanut Butter & Jelly Pie!  I just might have this for breakfast someday :) Have you ever celebrated National Peanut Butter and Jelly Day?


Peanut Butter & Jelly Ice Cream Pie

16 peanut butter sandwich cookies, such as Nutter Butters
2 tablespoons of peanut butter
1 1/2 quarts vanilla ice cream
1/2 cup jelly
whipped cream
cookie crumbs

Divide the ice cream into two bowls and let it sit out to soften, about 20 minutes.  Meanwhile, in a food processor, crumble cookies until finely ground.  Stir in peanut butter.  Press into a pie pan and freeze at least 10 minutes.  Stir ice cream until it’s smooth and spreadable.  Gently stir in jelly just to marble.  Scoop into crust, spread top smooth, adding more jelly, if desired.  Freeze 30 minutes.  Serve with whipped cream and cookie crumbs.

Adapted from Everyday with Rachael Ray

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