Peanut Butter and Jelly No-Bake Cheesecake
Directions
- 1Crush a package of Nutter Butters into crumbs.
- 2Add 6 tablespoons of melted butter to the crumbs and mix well.
- 3Press the mixture into the bottom of a 9-inch springform pan, using a glass to tamp it down.
- 4Arrange whole Nutter Butters around the edge of the pan.
- 5In a large bowl, beat 3 blocks of softened cream cheese, 1 teaspoon vanilla extract, and 1 ½ cups powdered sugar together.
- 6Add 30 ounces of peanut butter and beat until combined.
- 7Fold in 16 ounces of thawed Cool Whip.
- 8Spread half of the peanut butter mixture into the pan, then top with 1 tube of grape jelly.
- 9Add the remaining peanut butter mixture and top with another 1.5 tubes of grape jelly.
- 10Refrigerate for at least 4 hours before serving.
Ingredients
- 1 package Nutter Butter
- 6 tablespoons melted butter
- 3 blocks cream cheese
- 1 tsp vanilla extract
- 1.5 cups powdered sugar
- 30 ounces peanut butter
- 16 ounces Cool Whip
- 2.5 tubes grape jelly
Equipment
rolling pin9 inch springform panglasshand mixer
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