Pretzel Crisps® PB & J Cheesecake Sandwiches

By Paige, Chicago Area Marketing Team

I LOVE PB & J so when I came across the Saltines Peanut Butter & Jelly Cheesecake Sandwiches on diethood.com I couldn’t resist trying them out using Pretzel Crisps®. The original recipe has been cut in half, however to make more just double the quantities you see below.

Enjoy!

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Ingredients

  • 1/2 package (4-ounces) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 tub (4-ounces) whipped topping
  • 24 Pretzel Crisps® Original
  • 1 cup of your favorite Jelly

 

Instructions

  • Combine cream cheese and peanut butter; beat until smooth.
  • Add vanilla and salt; continue to beat until mixed.
  • Slowly add in the powdered sugar and mix until thoroughly combined.
  • Add in whipped topping and continue to stir until smooth.
  • Cover a large pan or plate with aluminum foil.
  • Line up 24 Pretzel Crisps®.
  • Using a spoon, evenly divide peanut butter cheesecake and top each cracker with it.
  • Place in the freezer for 30 minutes, or until set.
  • Remove from freezer and top peanut butter cheesecake with jelly.
  • Top each sandwich with remaining Pretzel Crisps®.
  • Put back in the freezer for an additional 20 minutes, or until set.
  • Serve.
  • Keep refrigerated.

 

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Favorite Pretzel Crisps Flavor: Everything

My favorite Pretzel Crisps pairing: Everything Pretzel Crisps with Cabot’s Seriously Sharp Cheddar