Here’s a recipe for kids that combines that perennial favorite peanut butter and jelly. I must have had a deprived childhood because I actually don’t like peanut butter and jelly but I don’t want to let my taste preferences get in the way and some of my kids really enjoy it.
Peanut Butter and Jelly Pie
1 store-bought 9-inch graham cracker crumb pie crust
½ cup strawberry or raspberry jam or preserves
¾ cup pareve whip
1-1/2 cups tofutti cream cheese
¾ cup peanut butter
1 cup powdered sugar
Spread jam over crust and freeze until firm – about ½ hour. Whip the pareve whip on high until stiff peaks form. Beat the cream cheese and peanut butter in a separate bowl until light and fluffy. Beat in powdered sugar, then fold in whip. Spoon this mixture into the waiting crust and smooth the top. Cover. Freeze or refrigerate until ready to serve. If frozen, remove to room temperature 15 to 20 minutes before serving. Decorate with drizzled chocolate or roasted peanuts if desired.