So a few weeks ago I promised to get my act together and get back into weekly posting mode -- we can all see how well that is going. I hope that your summer is as busy as ours. At this point in my life, I accept that if my life is busy, I must be doing it right.
In any case, we're about to get into it. And by it, I mean a jar of marshmallow fluff. There's something about the stuff; even the attendant at Target was excited to see fluff coming down her conveyor. Fluffernutter, fluffernutter, fluffernutter, fluffernutter, fluffernutter. The only thing sillier than saying fluffernutter five times fast is typing it.
It's summer, a mild one around here, but summer nonetheless. Why turn on the oven to enjoy a delectable dessert? This no-bake recipe is from the latest Everyday with Rachael Ray.
Here's what you'll need...
1/2 cup creamy peanut butter
2 oz cream cheese
1 jar (7-8 oz) marshmallow cream
1/2 cup heavy cream
9-inch graham cracker crust
6 oz raspberries, washed
2 tbsp berry jam
Let's get started...
1. Beat the peanut butter and cream cheese until smooth. Then add the marshmallow cream and continue to beat until blended.
2. In a separate bowl, beat the heavy cream until whipped and stiff.
3. Combine creams and mix until blended.
4. Pour the cream into the graham cracker crust.
5. Top with berries.
6. Beat jam until liquefied or warm in the microwave for 15 to 30 seconds.
7. Drizzle jam over pie.
8. Refrigerate for about 3 hours or freeze if pie will be traveling. Slice and serve.
1/2 cup creamy peanut butter
2 oz cream cheese
1 jar (7-8 oz) marshmallow cream
1/2 cup heavy cream
9-inch graham cracker crust
6 oz raspberries, washed
2 tbsp berry jam
Let's get started...
1. Beat the peanut butter and cream cheese until smooth. Then add the marshmallow cream and continue to beat until blended.
2. In a separate bowl, beat the heavy cream until whipped and stiff.
3. Combine creams and mix until blended.
4. Pour the cream into the graham cracker crust.
5. Top with berries.
6. Beat jam until liquefied or warm in the microwave for 15 to 30 seconds.
7. Drizzle jam over pie.
8. Refrigerate for about 3 hours or freeze if pie will be traveling. Slice and serve.
With a quick run to the store this morning, 15 minutes of blending and pouring, and few hours in the fridge this afternoon, there is still time to have pb&j pie for tonight's dessert. Enjoy!
