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A delicious plate of Peanut Butter Pie with Cool Whip

Peanut Butter Pie with Cool Whip

This creamy, no-bake Peanut Butter Pie with Cool Whip is a delightful dessert that's quick to prepare and perfect for peanut butter lovers.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 761
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 23 cookies Nutter Butter cookies
  • 4 tablespoons salted butter melted
Filling
  • 1/2 cup hot fudge or more to taste
  • 8 oz cream cheese softened
  • 3/4 cup powdered sugar
  • 1 cup peanut butter
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 8 oz cool whip
Garnish
  • extra hot fudge hot fudge to garnish
  • melted peanut butter peanut butter to drizzle
  • mini chocolate chips chocolate chips to garnish

Equipment

  • Food Processor
  • 9 inch pie pan

Method
 

  1. Prepare the crust. Preheat your oven to 350 degrees F if baking the crust.
  2. Add Nutter Butters to a food processor and blend until they are fine crumbs.
  3. Melt the butter and pour it into the food processor, blending well.
  4. Press the mixture into a 9 inch pie pan using the bottom of a glass.
  5. Refrigerate or bake the crust for a firmer texture. Cool completely if baked.
  6. Microwave hot fudge until spreadable. Spread onto the cooled crust.
  7. In a bowl, beat cream cheese until smooth, then add powdered sugar and peanut butter.
  8. Mix in milk and vanilla. Fold in cool whip gradually.
  9. Spread the filling over the hot fudge. Cover and freeze for 2-3 hours until firm.
  10. Heat remaining fudge and melt peanut butter for drizzling. Garnish with chocolate chips.

Notes

For a richer flavor, consider using dark chocolate hot fudge. The pie can be made a day ahead and stored in the freezer.