Serves: 8
Total Calories: 572
1. In large mixing bowl beat cream cheese, peanut butter, sugar and milk on medium speed of electric mixer until just combined. Carefully spread in crust. Refrigerate at least 2 hours or until set.
2. In small microwave-safe bowl heat preserves in microwave at high for 20 to 30 seconds or until melted, stirring once or twice. Spread over pie. Refrigerate at least 1 hour. Store in refrigerator.
*HINT: Soften cream cheese in microwave at high for 15 to 20 seconds
This Peanut Butter And Jelly Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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