Cool and creamy no bake peanut butter pie decorated with Reese's peanut butter cups is a perfect make ahead dessert for a party. Let the assembled pie chill in the fridge for up to 2 days and then just frost and decorate before serving.
PREP TIME 15 minutesminutes
CHILL TIME 4 hourshours
COOK TIME 0 minutesminutes
YIELD 8servings
Ingredients
24chocolate sandwich cookiesI used peanut butter filled Oreos
5tablespoonsbuttermelted
1(8 oz) brick of cream cheesesoftened
1cupcreamy peanut butter
3/4cuppowdered sugar
2(8 oz) containers of whipped toppinglike Cool Whip, thawed
4Reese's peanut butter cupssliced in half for garnish
Instructions
Make the Oreo Cookie Crust:
Crush the chocolate sandwich cookies in a food processor. You can also place them in a plastic ziptop bag and crush them by hand with a kitchen mallet.
Combine the crushed cookies with the melted butter in a mixing bowl until everything is evenly coated in butter.
Transfer the cookie crumbs to a 9-inch pie plate and press into place. Chill the cookie crust for one hour.
Make the Peanut Butter Pie Filling:
Place the softened cream cheese, peanut butter, and powdered sugar in a mixing bowl and beat them together on medium-high until light and fluffy. Scrape the bowl to ensure everything is well mixed. This will take about 2 - 3 minutes.
Fold in just one of the containers of whipped topping. Don't over stir, you want the whipped topping to add lots of air and fluff to the mixture.
Scrape the peanut butter filling into the prepared cookie crust and smooth into an even layer. Chill for at least 3 hours.
Frost and Garnish the Pie:
Use the second container of whipped topping to "frost" the pie. Spread it into a pretty top layer.
Slice the Reese's peanut butter cups in half. This is done easiest with a knife that has been dipped under running hot water first. Place one half of a peanut butter cup, cut side down, in a pretty ring around the edge of the pie as shown in the picture above. Slice and serve.