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A delicious plate of Peanut Butter Pie with Cool Whip

Peanut Butter Pie with Cool Whip

This Peanut Butter Pie with Cool Whip is a delightful dessert with a creamy peanut butter filling and a crunchy cookie crust, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Freezing 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 pieces Nutter Butter cookies
  • 4 tbsp 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 tbsp milk
  • 1 tbsp vanilla
  • 8 oz cool whip
Garnish
  • 1/4 cup extra hot fudge to garnish
  • 2 tbsp melted peanut butter to drizzle
  • 2 tbsp mini chocolate chips to garnish

Equipment

  • Food Processor
  • 9 inch pie pan

Method
 

  1. Prepare the crust. Preheat oven to 350°F if baking crust.
  2. Blend Nutter Butter cookies into fine crumbs using a food processor.
  3. Mix crumbs with melted butter and press into a 9 inch pie pan.
  4. Refrigerate or bake the crust for 10 minutes at 350°F.
  5. Cool the crust completely if baked.
  6. Spread hot fudge over the cooled crust.
  7. Beat cream cheese until smooth, then add powdered sugar and peanut butter.
  8. Mix in milk and vanilla. Fold in cool whip.
  9. Spread filling over hot fudge layer in crust.
  10. Cover and freeze for 2-3 hours until firm.
  11. Garnish with extra hot fudge, melted peanut butter, and mini chocolate chips.

Notes

This pie can be made ahead and frozen for up to a week. Perfect for a cool, creamy dessert on hot days!