A no-bake dessert that combines the nostalgic flavors of peanut butter and jelly in a creamy, pie form with a crunchy graham cracker crust.

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In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
Refrigerate the crust for 30 minutes to firm up.
In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling evenly over the chilled graham cracker crust.
Heat the jelly in a small microwave-safe bowl for 20-30 seconds to make it easier to spread. Gently spoon the jelly over the peanut butter layer and swirl it with a knife or spatula to create a marble effect.
Refrigerate the pie for at least 4 hours or until firm.
Before serving, top with chopped peanuts for extra crunch, if desired.

Feel free to use any flavor of jelly or jam you prefer, such as grape, raspberry, or blueberry.
This pie can be made a day ahead and stored in the refrigerator for easy preparation.
For a smoother peanut butter filling, you can add a tablespoon of milk or more heavy cream if needed.