Peanut Butter Pie
This No-Bake Peanut Butter Pie has been my go-to dessert recipe for years, it’s SO easy to make and everyone always loves it. The ingredients are simple and every layer is irresistible! It’s really fun to get creative with topping ideas for this, but you can’t go wrong with chocolate shavings. 😉 Here’s how it’s made:
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine melted butter and crushed Oreos. Spread them on the bottom of a 9 x 13-inch casserole dish and press down to form a crust. Beat together softened cream cheese, peanut butter, 1/2 of the Cool Whip, and powdered sugar until well combined. Spread it over the Oreo crust.
Combine cold milk and Instant pudding and prepare according to package instructions. Spread over the whipped peanut butter layer once set. Top with remaining Cool Whip and chill for 1 hour prior to serving. (You can also serve it the next day.)
Make-Ahead Method
This recipe can be made 1 day ahead of time. I wouldn’t make it sooner than that, as the pudding may start to give off some liquid.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Food Processor– (I also love this mini food processor, it takes up a small amount of space.) Electric Mixer 9 x 13-inch Casserole Dish
