Sunday, April 22, 2012

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Maple Cinnamon Peanut Butter Pie Parfaits


Much to my delight, I recently received the entire line of Peanut Butter & Co. peanut butter in the mail. That's 12 incredible jars—a lot, even for a daily peanut butter eater. So, to ensure no spoonful goes uneaten, I'll be featuring peanut butter in my baked goods for the next few months. I'm not complaining. 

     This recipe, devised in the middle of the night due to lingering jet lag, features both PB&C Mighty Maple and Smooth Operator (classic creamy) peanut butter. The authentic maple flavor, combined with Sweet Cinnamon Cool Whip, gives the parfait a bit of an autumnal taste. I know, it's springtime, but you won't mind the cool-weather vibe once you taste the rich, creamy flavor. It's like peanut butter pie with a whole new dimension.

Maple Cinnamon Peanut Butter Pie Parfaits

What you need
2 cups graham cracker crumbs
3.5 Tbsp butter, melted
6.5 ounces cream cheese, softened

½ cup Peanut Butter & Co. Mighty Maple peanut butter

½ cup creamy peanut butter
¾ cup sugar

2 cups Sweet Cinnamon Cool Whip* 

*You can also use regular Cool Whip, mixed with ½ to 1 teaspoon of cinnamon. 

Put it all together
  1. Preheat the oven to 350°F. 
  2. Combine the graham cracker crumbs and melted butter, and press into a 9" square baking pan. Bake for 10 minutes. Allow to cool completely.
  3. Thoroughly combine the cream cheese, both types of peanut butter, sugar, and 1 ½ cups of the Cool Whip. 
  4. Break up the graham mixture until crumbly. Spread about a tablespoon of the crumbs in the bottom of a parfait glass,* then layer the peanut butter mixture on top. Continue alternating the graham and peanut butter mixtures until the glass is full. The top layer should be the peanut butter mixture. 
  5. Use a small ice cream scoop to place a dollop of Cool Whip on top of the parfait. Sprinkle with cinnamon. Repeat in additional parfait glasses.
*I used brandy glasses. 


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