One of the desserts I made for the wedding in Kansas City last weekend was a fluffernutter pie. The people that make Fluff have a whole cookbook, but I’ve never even really looked through it, for whatever reason, I just go straight to this recipe because I know I love it. Everyone that got some at the wedding seemed to love it too!

Looks a bit of a mess now, but it’s fabulous!

Ingredients:

• 1 envelope unflavored gelatin
• 1 cup cold water
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• 1 cup Marshmallow Fluff
• 2 cups heavy whipping cream
• 1 prepared Oreo crust

In a medium saucepan, combine 1/2 cup of the cold water with the gelatin and let it sit for 1 minute. Place on the stove and cook over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from the heat and stir in the sugar, vanilla, and remaining 1/2 cup cold water.

Exciting, I know.

Add the peanut butter and fluff.

Beat together with an electric mixer until smooth and evenly mixed. If you don’t have a hand mixer, you can pour the water mixture into the bowl of a stand mixer before adding the fluff and peanut butter. I suppose you could also beat together by hand, but oy that sounds like it would take effort.

Avoiding spatter.

Cover and refrigerate several hours until the mixture forms solid mounds if you scoop out a spoonful and drop it.

Beat the whipping cream to stiff peaks.

Fold the whipped cream into the peanut butter mixture, stirring gently until evenly combined. Turn out into the Oreo crust and refrigerate another hour or two until set.

Optional steps:

Bring to wedding.

Yay, I made that cake too!

Have friends consume.

Hmm while I’ve got the link open, might be time to finally check out the rest of the fluff cookbook…

 Fluffernutter Pie

From The Yummy Book (page 9).

•  1 envelope unflavored gelatin
• 1 cup cold water
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup peanut butter
• 1 cup Marshmallow Fluff
• 2 cups heavy or whipping cream
• 1 prepared Oreo crust

In a medium saucepan, combine 1/2 cup of the cold water with the gelatin and let it sit for 1 minute. Place on the stove and cook over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from the heat and stir in the sugar, vanilla, and remaining 1/2 cup cold water. Add the peanut butter and fluff and beat together until smooth and evenly mixed. Cover and refrigerate several hours until the mixture mounds when dropped from a spoon.

Beat the whipping cream to stiff peaks. Fold into the peanut butter mixture, stirring gently until evenly combined. Turn out into the Oreo crust and refrigerate until set.