Description
Indulge in the rich and creamy decadence of this Peanut Butter Cup Pie Delight. A luscious no-bake dessert featuring a chocolate cookie crust, a velvety peanut butter filling, and a topping of whipped cream and mini peanut butter cups.
Ingredients
Scale
For the crust:
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
For the filling:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping, like Cool Whip, thawed
For the topping:
- 1 1/2 cups whipped topping
- 1/2 cup mini peanut butter cups, chopped
- 1/4 cup chocolate syrup (optional)
- additional crushed cookies or peanuts for garnish (optional)
Instructions
- Crust: Place cookies in a food processor and pulse into fine crumbs. Add melted butter, pulse until combined. Press mixture into a 9-inch pie dish. Refrigerate for 20 minutes.
- Filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in 1 1/2 cups whipped topping. Spread over crust.
- Topping: Add remaining whipped topping over filling. Sprinkle with chopped peanut butter cups, drizzle with chocolate syrup. Add extra garnish if desired.
- Refrigerate for at least 4 hours. Slice and serve chilled.
Notes
- This pie can be made 1–2 days in advance and stored in the refrigerator.
- For a firmer texture, freeze for 1 hour before serving.
- You can substitute homemade whipped cream for whipped topping if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
