Peanut Butter Oreo No Bake Pie
A rich and creamy dessert featuring a crunchy Oreo crust and a smooth peanut butter filling, topped with whipped cream and Reese’s.
Ingredients
Oreo Crust
- 1 package regular-size package of Oreos, crushed Use a food processor for easier crushing.
- 1 stick melted butter Mix with crushed Oreos for crust.
Peanut Butter Filling
- 2 blocks cream cheese, softened Must be softened for easy mixing.
- 2 cups powdered sugar
- 2 cups creamy peanut butter For a nutty twist, use crunchy peanut butter.
- 8 ounces Cool Whip Fold into peanut butter mixture.
Toppings
- 8 ounces Cool Whip Spread over the top.
- 1/4 cup peanut butter, melted Melt in microwave for easy drizzling.
- as needed mini or crushed Oreos For topping.
- as needed Reese’s, cut up Scatter over Cool Whip.
Instructions
Make the Oreo Crust
- Crush Oreos and mix with melted butter. Press into a 9×13 pan and freeze.
Prepare the Peanut Butter Filling
- In a bowl, mix softened cream cheese, powdered sugar, and peanut butter until smooth. Fold in Cool Whip.
Add the Filling to the Crust
- Spread peanut butter mixture over the chilled crust. Top with another layer of Cool Whip.
Add Toppings
- Drizzle melted peanut butter over the layer of Cool Whip. Add mini or crushed Oreos and Reese’s on top.
- Chill in the fridge for a couple of hours before serving.
Enjoy
- Slice and serve.
Notes
For a firmer crust, freeze it for 20–30 minutes before adding filling. Chill overnight for better texture.