A rich, creamy peanut butter filling swirled with sweet raspberry preserves sits atop a buttery cracker crust in this no-bake dessert. Perfect for summer gatherings, holidays, or anytime you want indulgence without turning on the oven.

Ingredients

Crust:

• 40 buttery round crackers (such as Ritz)
• 1/4 cup packed light brown sugar
• 6 Tablespoon salted butter, melted

Filling:

• 1 cup creamy peanut butter
• 1 (8-ounce) package cream cheese, cubed, at room temperature
• 1 1/4 cups powdered sugar
• 1 (8-ounce) container frozen whipped topping, thawed
• 2/3 cup raspberry preserves, whisked

Preparation

1. Prepare the crust:Crush the crackers finely in a food processor. Add brown sugar and pulse to combine. With the processor running, slowly add the melted butter until the mixture is sandy. Press into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes.
2. Make the filling: In a stand mixer fitted with the whisk attachment, beat the peanut butter and cream cheese on medium speed until smooth (about 2 minutes). Add the powdered sugar and mix on medium-low until combined. Fold in the whipped topping until smooth.
3. Assemble the pie: Spread half of the peanut butter filling into the prepared crust. Spoon 1/3 cup of raspberry preserves over it and swirl lightly with a knife. Repeat with the remaining filling and preserves.
4. Chill: Refrigerate the pie, uncovered, for at least 4 hours (up to 2 days). After 12 hours, loosely cover with plastic wrap.