Dessertscakemehometonight5.0
Peanut Butter and Jelly Dessert Cups
Peanut butter and jelly dessert cups are the perfect no bake dessert for PB&J lovers. Vanilla cookie crust, peanut butter cream, raspberry sauce, and chopped peanuts. Skip the sandwich, these are so much better!
👥 28 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- saucepan
📝 Preparation Steps
1
In a small bowl, combine vanilla sandwich cookie crumbs and melted butter. Mix to combine.
vanilla sandwich cookie crumbs2 cups
2
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
3
In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
cream cheese (room temperature)8 ouncesvanilla extract1 tsp
4
Add in peanut butter and mix to combine.
5
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
6
Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
7
Combine raspberries and granulated sugar in a small saucepan. Cook over medium-low heat, mixing occasionally until smooth and thickened. Remove from the heat, transfer to a heat-proof bowl and cool to room temperature.
raspberries (fresh or frozen)2 cups
8
Spoon or pipe the raspberry sauce on top of the peanut butter cream. Add finely chopped salted peanuts.
9
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
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