PEANUT BUTTER AND JELLY PIE

By gailg

Ingredients

• 1/2 package (15 oz) refrigerated pie crusts (1 crust)
• 1/4 C chopped peanuts, divided
• 1 quart strawberries (about 1 pound), divided
• 1 package (8 oz) cream cheese, softened
• 1/4 C peanut butter
• 1/3 C milk
• 1 container (8 oz) frozen whipped topping, thawed, divided
• 1 package (3.3 oz) white chocolate instant pudding and pie filling
• 1/4 C seedless strawberry jam

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides with fork. Chopped peanuts with food chopper; sprinkle half of the peanuts over bottom of pie crust. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.
2. Rinse strawberries and pat dry with paper towels. Select six uniformly sized strawberries; set aside for garnish. Hull and slice remaining strawberries and arrange over bottom of crust.
3. In bowl, combine cream cheese and peanut butter; whisk until smooth. Gradually add milk, whisking until smooth. Add half of the whipped topping and all of the pudding mix; mix until smooth. Immediately spoon filling into crust, spreading evenly.
4. Whisk jam until smooth; pour over center of filling. Spread jam into a 6 inch circle. Top with remaining whipped topping and sprinkle remaining peanuts over pie. Slice reserved strawberries in half; arrange over whipped topping. Refrigerate at least 1 hour.