Description

This No Bake Peanut Butter Pie is a luscious and creamy dessert that combines the rich flavors of peanut butter, cream cheese, and chocolate pudding on a crunchy Oreo cookie crust. Perfect for warm days or when you need a quick, delicious treat without turning on the oven, this pie is easy to make and sure to impress family and friends with its decadent texture and sweet, nutty taste.

Ingredients

Scale

Crust

1 package Oreo cookies (regular or double stuffed)
¾ stick butter (melted)

Filling

16 oz. Cool Whip
8 oz. cream cheese (softened)
½ cup peanut butter
1 cup powdered sugar

Pudding Layer

5.9 oz. instant chocolate pudding mix
3 cups milk (or as indicated on pudding package)

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Instructions

Set Aside Oreos: Reserve about 5 Oreo cookies to use later as a decorative topping for your pie.
Crush Oreos: Pulse the remaining Oreos in a food processor until they form fine crumbs. Alternatively, you can crush them by hand using a rolling pin.
Make Crust Mixture: In a large bowl, combine the melted butter with the Oreo crumbs and mix thoroughly until all crumbs are coated.
Press Crust: Spread the Oreo and butter mixture evenly on the bottom of a 9 x 13-inch pan, pressing firmly down with the back of a spoon or your fingers to form a compact crust layer.
Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy.
Add Peanut Butter Filling: Add half of the Cool Whip, the peanut butter, and powdered sugar to the cream cheese. Beat on medium-high speed until the mixture is smooth and well combined. Spread this peanut butter mixture evenly over the Oreo crust.
Prepare Pudding: In a separate bowl, combine the instant chocolate pudding mix with the cold milk as instructed on the pudding package. Whisk thoroughly and allow it to set until firm.
Layer Pudding: Once the pudding is set, spread it evenly over the peanut butter layer on the pie. Then spread the remaining Cool Whip over the pudding layer to create a fluffy topping.
Decorate Pie: Crumble the reserved Oreos and sprinkle them decoratively over the top of the pie, or optionally, add chocolate shavings for extra flair.
Chill: For best results, chill the pie in the refrigerator for at least two hours before serving to let the layers meld and the pie set properly.

Notes

You can substitute the peanut butter with almond butter or another nut butter if desired.
For a lighter version, use reduced-fat cream cheese and Cool Whip.
If you don’t have a food processor, place Oreos in a sealed plastic bag and crush them with a rolling pin or heavy pan.
Make sure the cream cheese is fully softened before beating to avoid lumps in the filling.
The pie is best served chilled and consumed within 2-3 days for optimal freshness.