Description

This No Bake Peanut Butter Pie is a creamy, indulgent dessert that combines the rich flavors of peanut butter, Oreo crust, and chocolate pudding. Perfect for those who want a quick and easy dessert that requires no oven time, this pie is a crowd-pleaser with layers of smooth peanut butter filling, velvety pudding, and plenty of whipped topping, all sitting atop a crunchy Oreo crust.

Ingredients

Scale

Crust

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

Peanut Butter 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)

Topping

Remaining Cool Whip
Optional: crumbled Oreos or chocolate shavings for garnish

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Instructions

Prepare Topping: Set aside about 5 Oreo cookies to crumble and use later as a topping for decoration.
Make Crust: Pulse the remaining Oreos finely in a food processor until they form fine crumbs, or crush them manually. Mix the crumbs with the melted butter in a large bowl.
Form Crust: Spread the Oreo crumb and butter mixture evenly onto the bottom of a 9 x 13-inch pan and press firmly to create a solid crust layer.
Mix Peanut Butter Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add half of the Cool Whip, peanut butter, and powdered sugar. Beat on medium-high speed until the mixture is creamy and well combined.
Assemble Peanut Butter Layer: Spread the peanut butter filling evenly over the Oreo crust in the pan.
Prepare Pudding: In another bowl, whisk together the instant chocolate pudding mix and cold milk according to the package instructions until it thickens.
Add Pudding Layer: Once the pudding is set, spread it evenly over the peanut butter layer in the pan.
Top with Cool Whip: Spread the remaining Cool Whip over the chocolate pudding layer to create a light and fluffy topping.
Garnish and Chill: Decorate the top of the pie with crumbled Oreos or chocolate shavings. Refrigerate the pie for at least 2 hours to allow it to set before serving.

Notes

This pie is best chilled for several hours or overnight for the best texture.
Use regular or double stuffed Oreos depending on your preference for intensity of cookie flavor.
For a richer pie, use full-fat cream cheese and Cool Whip.
Substitute peanut butter with almond or cashew butter for a different nutty twist.
Use a 9 x 13-inch pan for the best shape and portion size.