Peanut Butter Cup Cool Whip Pie | Mostly Homemade Mom

Peanut Butter Cup Cool Whip Pie

April 7, 2016
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Cream cheese and peanut butter layered with whipped cream and chopped Reese's Cup minis in a chocolate Oreo cookie crust - the perfect, no bake dessert!

My boys BEG me to make anything with peanut butter in it for them. They still rave about the Skinny Peanut Butter Cheesecake I made a while ago and ask about it! Although, Silas told me this pie is now his favorite. I have a feeling it will keep changing with every new peanut butter dessert he tries!

Sometimes I feel bad because I always plan on making treats for them, to then hopefully share with you all here in Mostly Homemade Mom. But I usually choose to try desserts that certainly aren't hard, but do require a bit of attention. So a lot of times I tell them I'm going to make something, but don't get around to actually doing it until several days later. I'm a mean mom, I know!

I was out grocery shopping the other day grabbing the Oreo crust for this pie, and I saw the shelves of Jello boxes right next to them. I never make them Jello and they LOVE Jello. It's seriously brainless, if you can boil water you can make it. Plus is ridiculously cheap. So I grabbed a new Strawberry Banana flavor and made it for them without even telling them. You would have thought I created a 3 tiered gourmet cake!! I even got super fancy and topped each with a squirt of whipped cream. Even Paul was excited. It's the little things, friends. :)

I have to say though, this pie isn't much more work than Jello! No bake time needed, just time in the fridge to chill. Your family is going to love this dessert!

Peanut Butter Cup Cool Whip Pie

  • 9 inch Oreo chocolate cookie crust
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/3 cup creamy peanut butter
  • 8 oz bag Reese's minis unwrapped peanut butter cups, chopped into quarters
  • 8 oz Cool Whip, thawed
Cooking Directions
  1. In a medium sized bowl, beat together cream cheese, sugar, and peanut butter until smooth.
  2. Stir in 1/3 cup thawed Cool Whip and 1/3 cup chopped peanut butter cups. Spread into the bottom of crust.
  3. Sprinkle another 1/3 cup chopped peanut butter cups evenly over top. Spread remaining Cool Whip over peanut butter cups.
  4. Sprinkle remaining peanut butter cups evenly over top of pie. Cover and refrigerate at least 30 minutes before slicing and serving.

The peanut butter cream cheese layer firms up a bit in the fridge and it's SOOO good in this pie! Feel free to pop a few peanut butter cups in your mouth as you're making it, I allowed extra for that. You're welcome. :)

Here are some of my other favorite no bake desserts:

Apple Butterscotch Fluff Salad

Key Lime Pie Trifle

Tools I used for this recipe:

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