Peanut Butter Cup Cool Whip Pie

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!

Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate 30 minutes
Total Time 10 minutes
Servings 8 servings
Calories 410 kcal
Author Kelly Miller


  • 9 in Oreo chocolate cookie crust
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup sugar
  • 1/3 cup peanut butter
  • 8 oz Reese's minis unwrapped peanut butter cups, chopped
  • 8 oz Cool Whip


  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.

Nutrition Facts
Peanut Butter Cup Cool Whip Pie
Amount Per Serving
Calories 410 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 37mg12%
Sodium 276mg12%
Potassium 236mg7%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 33g37%
Protein 8g16%
Vitamin A 445IU9%
Calcium 85mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.