If you subscribe to my monthly newsletter, then you know that I’ve had chilled desserts on my mind lately. We are just starting to experience some super hot days here, and I find that a little bit of a cool dessert goes a long way toward helping my intense dislike of the heat.
This particular icebox pie benefits from the always popular combination of peanut butter and jelly. It features two different fillings – one made with peanut butter, the other with preserves. The result is a layered dessert that’s sweet and nutty all at the same time.
Making the two different fillings is much less labor-intensive than it sounds. You just make one filling, divide it in half, and then make the two fillings from there. You’ll use an extra mixing bowl, but the increase in effort is negligible.
Although my sandwich preferences tend toward grape, I usually use strawberry with my peanut butter when I’m making dessert. You can, of course, use your favorite flavor of preserves to suit your tastes.
This recipe was originally developed in my continuing collaboration with Go Bold with Butter. To see the recipe, click here.