NoBake Peanut Butter and Jelly Pie The Showstopper Comfort Dessert

Instructions:

1. Crush the pretzels and granulated sugar in a food processor until they resemble fine crumbs. Drizzle the melted butter into the crumbs and pulse until they are evenly moistened (like wet sand).
2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish or springform pan. Use the bottom of a measuring cup to achieve a dense base. Place the crust in the freezer for 15 minutes to firm up.
3. Whip the cold heavy cream in a mixing bowl until stiff peaks form. Be careful not to over-whip. Set aside immediately in the refrigerator.
4. In a separate large bowl, beat the room-temperature cream cheese until completely smooth and fluffy (about 1 minute). Beat in the smooth peanut butter, sifted powdered sugar, vanilla extract, and salt until the mixture is uniform and creamy.
5. Gently fold about one-third of the reserved whipped cream into the peanut butter mixture to lighten it. Add the remaining whipped cream and fold gently using a rubber spatula, using a cutting and folding motion to keep the mixture light and mousse-like.
6. Spoon the peanut butter filling into the chilled pretzel crust. Smooth the top with the spatula.
7. Warm the raspberry preserves slightly until they are spoonable but not runny (about 15-20 seconds in the microwave). Dollop spoonfuls of the warmed preserves over the top of the filling and use a skewer or knife tip to gently swirl the jelly for a classic marble look.
8. Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally 6 hours/overnight, until the pie is firm and completely set. Slice the Peanut Butter and Jelly Pie using a sharp knife dipped in hot water for clean edges, and serve immediately.