REESE'S Peanut Butter Pie – NO BAKE! 🍫🥧
Ingredients
For the Filling:
1 (8-oz) block cream cheese, softened
¼ cup granulated sugar
⅓ cup creamy peanut butter
1 teaspoon vanilla extract
1 (8-oz) container Cool Whip, thawed
For the Base and Toppings:
1 pre-made chocolate cookie crust (like Oreo or graham with cocoa)
2 cups chopped REESE’S Peanut Butter Cups (plus a few whole ones for topping)
Hot fudge sauce, for drizzling
Directions
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, peanut butter, and vanilla extract. Mix until everything is creamy and fully blended.
Fold in the Cool Whip:
Gently fold in the Cool Whip using a spatula until the mixture is light and fluffy. Be careful not to overmix—you want to keep that airy texture!
Add the Candy:
Fold in about 1½ cups of chopped REESE’S Peanut Butter Cups. Reserve the remaining ½ cup for topping.
Fill the Crust:
Spoon the peanut butter filling into the pre-made cookie crust and spread it evenly with a spatula.
Decorate:
Sprinkle the remaining REESE’S pieces on top. Drizzle generously with hot fudge sauce. You can also add a few whole mini REESE’S around the edge for a fun finish.
Chill:
Cover and refrigerate for at least 4 hours, or overnight for best results. The longer it chills, the firmer the pie will be.
Serve:
Slice, serve chilled, and get ready for compliments! Optional: Add a dollop of whipped cream and extra drizzle of hot fudge when serving.
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