No Bake Peanut Butter Pie


OREO crust: – 25 chocolate sandwich cookies (like OREO's) – 5 Tbsp. butter, melted – 1/3 cup hot fudge ice cream topping Peanut Butter Filling: – 1 (8 oz.) pkg, cream cheese, room temperature – 1/2 cup powdered sugar – 2/3 cup creamy peanut butter – 1/2 cup milk – 1 (16 oz.) container, Cool Whip, thawed (divided) Toppings: – 1 cup Reese's mini peanut butter cups, halved – Cool Whip topping (remainder of the 16 oz. container listed above) – Hot fudge topping (optional)


Lightly spray a 9.5" pie plate with non-stick spray. Set aside.

Step 2

In a food processor or blender, crush the cookies into crumbs. Turn out the crumbs into the prepared pie plate and add the melted butter. Mix together until the crumbs are well combined. Press the crumb mixture firmly into the bottom and sides of the pie plate.

Step 3

Pour the hot fudge topping onto the bottom of the crust. Place the prepared crust in the freezer to set while you make the filling.

Step 4

Using a hand or stand mixer, add the room temperature cream cheese and powdered sugar. Beat until smooth and creamy. Add in the peanut butter and milk and mix until completely combined. Mixture should be thick and smooth.

Step 5

Add in HALF of the 16 oz. container of Cool Whip, to the peanut butter mixture. Use a rubber scraper to fold into the peanut butter mixture. Make sure the mixture is well combined.

Step 6

Pour the peanut butter filling into the chilled crust. Spread evenly with a rubber scraper or off-set spatula. Top the peanut butter filling with the remaining 8 oz. (the other half container) of Cool Whip. Top with the Reese's peanut butter cups.

Step 7

Refrigerate the pie for at least 2 hours for the filling to become set. If refrigerating over night, cover loosely with plastic wrap.

Step 8

Slice and enjoy!

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