Description

This rich and creamy no-bake peanut butter pie features a buttery Nutter Butter cookie crust, a smooth peanut butter-cream cheese filling, and hot fudge and whipped topping. It’s perfect for gatherings, potlucks, or when you’re craving a nostalgic dessert with modern flair.

Ingredients

Scale

For the Crust:

24–36 Nutter Butter cookies (for thickness preference)
4–5 tbsp unsalted butter, melted

For the Filling:

8 oz cream cheese, softened
1¾ cups powdered sugar, sifted
1 cup creamy peanut butter (avoid natural)
1 container (8 oz) Cool Whip, thawed
¾ cup chopped Reese’s or Reese’s Pieces

For the Topping:

Chocolate fudge sauce, warmed
Crushed Nutter Butter cookies or Reese’s for garnish

Cook Mode Keep your screen awake while you cook

Instructions

Make the Crust: Crush the Nutter Butter cookies using a food processor or by hand. Mix the crumbs with the melted butter until they resemble wet sand. Press evenly into a 9-inch pie plate. Freeze for 15 minutes.
Prepare the Filling: In a large bowl, beat softened cream cheese for 2 minutes. Gradually add powdered sugar and beat until smooth. Mix in peanut butter and fold in chopped Reese’s. Gently fold in Cool Whip.
Assemble the Pie: Spread a thin layer of chocolate fudge over the chilled crust. Pour and smooth the peanut butter filling over the fudge. Top with remaining Cool Whip or decorative piping.
Chill: For firm slices, freeze the pie for at least 3 hours or refrigerate for 4 hours for a creamier texture.
Serve: Drizzle with more fudge and garnish with crushed cookies before serving.

Notes

Use a chilled mixing bowl to keep Cool Whip airy.

Do not use natural peanut butter; it causes a grainy filling.

Gluten-free variation: use GF sandwich cookies and check the fudge label.

Store covered in the fridge for up to 4 days or freeze for up to 4 months.

Prep Time: 20 minutes
Cook Time: None (no-bake)
Category: Dessert
Method: No-Bake
Cuisine: American