Advertisement
                           

Peanut Butter and Jelly “Moose”

December/January 2007

Peanut Butter and Jelly “Moose”

Tina Rupp enlarge

By: Rachael Ray
From: Family Matters » Hey, kids! Try your next PB&J stacked up in a sweet, creamy parfait.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 4 Servings
  • Prep 20 min + chilling

Ingredients:

  • One 8-ounce package cream cheese
  • 1 cup confectioners' sugar
  • ½ cup creamy peanut butter
  • ½ cup half-and-half
  • 1 cup heavy cream
  • 1 cup strawberry jelly
  • 8 strawberries, hulled and sliced

Directions:

  1. Using an electric mixer, whip together the cream cheese, confectioners’ sugar, peanut butter and 1/4 cup half-and-half. Have a buddy or a GH (Grown-Up Helper) slowly pour in the remaining 1/4 cup half-and-half while you continue beating until the mixture is smooth. In a separate bowl, whip the heavy cream just until it thickens enough to make soft peaks and bumps—too much beating turns it into butter! Using rubber spatula, gently fold the whipped cream into the peanut butter mixture.

  2. Scrape the jelly into a small bowl and stir it up to make it more spoonable. In parfait or juice glasses, layer 1 big spoonful jelly and 2 big spoonfuls peanut butter mousse, adding some strawberries wherever you like. Keep going until you reach the tops of your glasses. Refrigerate the parfaits for a couple of hours or until they get cold and firm.
;