PB&J No Bake Cheesecake

PB&J No Bake Cheesecake is legit one of the quality truffles I’ve ever made! It’s simple, rich, and a small slice goes a lengthy way. Here is how I made it…

Ingredients

• 1 package deal Nutter Butter Cookies for backside crust
• 6 tbsp melted butter
• 20 Nutter Butter cookies 18 to go round facet of pan, two to disintegrate on top
• 30 oz creamy PB
• 3 blocks cream cheese 8oz blocks
• 2 tsp vanilla extract
• 1.5 cups powdered sugar
• 16 oz cool whip thawed
• 30 oz smuckers grape jelly 1.5 bottles

Instructions

1. Add jelly to a sauce pan on low and add a couple tbsp of lemon juice or water to assist thin. Once thin, put off from heat.
2. Crush bundle of nutter butters and combine with melted butter.
3. Pour in backside of 9″ springform pan lined with parchment paper on bottom.
4. Tamp down with glass. Then line outer facet with round 18 nutter butters. Set pan aside.
5. In a massive bowl add lotions cheese, vanilla extract, and powdered sugar. Mix with a hand mixer till smooth.
6. Add peanut butter and beat till smooth.
7. Add thawed cool whip and include till nicely combined.
8. Pour nearly half of of jelly in backside of springform pan. This will soak into bottom crust.
9. Add half of of cheesecake combination to pan and cautiously clean out.
10. Add nearly relaxation of jelly saving simply ample to drizzle on top.
11. Add relaxation of cheesecake combination and clean out.
12. Drizzle final jelly and fall apart two closing nutter butters on top.
13. Place in fridge for round four hours to set then enjoy!

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