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!
Servings 8 servings
- 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