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 410kcal
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


  • In a medium sized bowl, beat together cream cheese, sugar, and peanut butter until smooth. 
  • Stir in 1/3 cup thawed Cool Whip and 1/3 cup chopped peanut butter cups. Spread into the bottom of crust. 
  • Sprinkle another 1/3 cup chopped peanut butter cups evenly over top. Spread remaining Cool Whip over peanut butter cups.
  • Sprinkle remaining peanut butter cups evenly over top of pie. Cover and refrigerate at least 30 minutes before slicing and serving.


Calories: 410kcal | Carbohydrates: 40g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 276mg | Potassium: 236mg | Fiber: 1g | Sugar: 33g | Vitamin A: 445IU | Calcium: 85mg | Iron: 0.7mg