No Bake Chocolate Peanut Butter Pie Recipe
Oh yeah. Chocolate and peanut butter whipped into a nice fluffy layer of cheesecake. If you have kids this might well be the most requested dessert in your house.
Servings 8 servings
Calories 678kcal
Cost 9.00
Utensils & Equipment
- 1 medium bowl
- 1 electric hand mixer electric or hand mixer
- 1 spatula or spoon
Ingredients List
- 1 9" graham cracker crust homemade or store bought
- 4 oz hot fudge sauce
- 16 oz cream cheese softened at room temperature for at least an hour
- 1 cup creamy peanut butter
- 3/4 cup confectioner's sugar
- 16 oz Cool Whip or homemade whipped cream
- 4 cup Reese's peanut butter cups
Instructions
Bottom Layer
- Heat 3 ounces of the hot fudge in a saucepan or microwave.
- Pour into the crust and spread evenly.
Make The Filling
- In a medium bowl beat together the softened cream cheese, powdered sugar, and peanut butter until smooth, This is best achieved with a large fork or pastry cutter.
- Using a spatula, fold half the whipped topping into the filling but do not over mix. You want the mixture to be as fluffy as possible.
Filll It Up
- Spoon the peanut butter mixture into the pie crust and top with the remaining 8 ounces of whipped topping
Chill
- Chill the pie for at least 2 hours.
Topping
- Place the peanut butter cups in a resealable bag and crush them into small pieces. A rolling pin works great! Some people prefer the mini peanut butter cups but I use the normal size.
Serving
- When ready to serve, slice the pie into 8 pieces.
- Top each slice with pieces of the peanut butter cups and drizzle with hot fuge.
Notes
Nutrition information based on Keebler graham cracker crust, Cool Whip topping, and Reese's peanut butter cups. If you use a different brand of these products, nutrition information will vary.
