Description

This no-bake frozen peanut butter pie features a crunchy chocolate cookie crust and a creamy, rich filling made with cream cheese, peanut butter, and whipped topping. It’s the perfect summer dessert that requires zero oven heat and comes together in minutes.

Ingredients

Scale

24–28 chocolate sandwich cookies (such as Oreos)
6 tablespoons unsalted butter, melted
16 oz full-fat block cream cheese, softened
1 cup creamy peanut butter (processed type like Jif or Skippy)
16 oz whipped topping (such as Cool Whip), thawed
1 teaspoon vanilla extract
Optional: Mini chocolate chips for garnish
Optional: Crushed peanuts for garnish
Optional: Drizzle of warm peanut butter for garnish

Instructions

Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin.
In a medium bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass to pack it down tightly.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the creamy peanut butter and vanilla extract to the cream cheese. Beat on medium speed until fully combined and smooth.
Gently fold the thawed whipped topping into the peanut butter mixture using a spatula. Cut down the middle, scrape the bottom, and fold over until mostly combined, being careful not to deflate the topping.
Pour the filling into the prepared crust and smooth the top with a spatula.
If using, press mini chocolate chips or crushed peanuts into the top of the filling.
Cover the pie with plastic wrap or foil and freeze for at least 4 hours, or overnight, until completely set.
Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
Slice with a sharp knife, wiping the blade between cuts, and serve.

Notes

Ensure the cream cheese is softened to avoid lumps. Do not use natural peanut butter as the oil will separate in the freezer. Thaw whipped topping in the fridge overnight or on the counter for 30 minutes; do not microwave as it can become soupy. Store covered tightly with plastic wrap and foil to prevent freezer burn. Best eaten within 3 days, but lasts up to 2 weeks in the freezer.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25
Sodium: 250
Fat: 24
Saturated Fat: 10
Carbohydrates: 35
Fiber: 2
Protein: 6

Keywords: no-bake dessert, frozen pie, peanut butter pie, summer dessert, easy dessert, chocolate cookie crust, make-ahead dessert