Can I make No Bake Peanut Butter Pie ahead of time?

Yes! No Bake Peanut Butter Pie is perfect for making ahead. It can be refrigerated up to 3 days before serving, and the flavor gets even better as it chills.

Can I freeze No Bake Peanut Butter Pie?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving for best texture.

What kind of peanut butter should I use?

Creamy peanut butter works best for a smooth texture, but you can use crunchy if you prefer a bit of bite. Avoid natural peanut butter as it may separate.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can use homemade whipped cream. Whip 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form, then use as a substitute.

How do I store leftover No Bake Peanut Butter Pie?

Store any leftovers covered in the fridge for up to 3 days. Keep it chilled at all times to maintain the creamy layers and prevent melting.

No Bake Peanut Butter Pie – Easy 30-Minute Recipe

Description

This No Bake Peanut Butter Pie is a quick and easy dessert featuring layers of creamy peanut butter filling, rich chocolate pudding, and fluffy Cool Whip, all on a crunchy Oreo cookie crust.

Ingredients

Scale

1 package Oreo cookies, regular or double stuffed
3/4 stick butter, melted
16 oz. Cool Whip
8 oz. cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
5.9 oz. instant chocolate pudding
3 cups milk, or as indicated on pudding package

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Instructions

Set about 5 Oreos aside if you’d like to top the pie with crumbled cookies later.
Pulse the remaining Oreos in a food processor until fine crumbs form (or crush by hand).
In a large bowl, mix the melted butter with the Oreo crumbs. Press the mixture into the bottom of a 9×13-inch pan to form a crust.
In another large bowl, beat the cream cheese until smooth using an electric mixer.
Add half of the Cool Whip, peanut butter, and powdered sugar. Beat on medium-high until smooth and fluffy. Spread over the Oreo crust.
Prepare the instant chocolate pudding with cold milk according to the package instructions. Allow it to thicken, then spread it evenly over the peanut butter layer.
Top the pie with the remaining Cool Whip. Smooth the surface gently.
Decorate with the reserved crushed Oreos or chocolate shavings for a festive touch.
Chill the pie for at least 2 hours before serving for best results.

Notes

Chill for at least 2 hours before slicing for cleaner cuts and best texture.
You can freeze the pie for up to 1 month—just thaw in the fridge before serving.
Use creamy or crunchy peanut butter depending on your texture preference.
Swap out Cool Whip with homemade whipped cream if desired.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 533
Sugar: 45g
Sodium: 596mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 66g
Fiber: 2g
Protein: 9g
Cholesterol: 48mg