No Bake Creamy Peanut Butter Cool Whip Pie
Creamy and sweet peanut butter filling served in an Oreo crust, this peanut butter Cool Whip pie is a dessert showstopper!
This no-bake peanut butter pie is a vintage recipe straight from the 1970 — quite literally just like grandma used to make. With simple ingredients and no oven, you’ll have a creamy, peanut buttery filling served in chocolate cookie crust with almost no effort. It’s smooth, it’s fluffy, and it’s downright delicious.
This easy dessert is perfect for potlucks, cookouts; it’s the kind of sweet treat that disappears fast. No fancy steps, no baking—just a chilled, dreamy dessert that impresses without taking up a lot of time.
Ingredients
We call this “one pie” at our house because you only need one cup or container of each of the ingredients. Makes it easy to remember!
- Peanut Butter: Creamy peanut butter works best for this recipe. You can use natural peanut butter, but make sure that it is well mixed before you measure it.
- Cream Cheese: In order to get that silky and smooth texture, your cream cheese needs to be softened before you start. You can use fat-free cream cheese or even Neufchatel cheese. Be aware that Neufchatel gives you a softer set.
- Powdered Sugar: This is sometimes called confectioners sugar and icing sugar.
- Cool Whip: You need a thawed tub of Cool Whip to lighten the filling. Feel free to use any kind of Cool Whip, including light, sugar free, and dairy free!
- Oreo Cookie Crust: You can either by a premade crust, or make your own homemade crust. This is my favorite Oreo crust recipe; it only uses Oreo cookies and melted butter.
Instructions
Variations
While this recipe is absolutely fantastic as-is, you can play around a bit. Here’s a few ideas:
- Graham Cracker Crust: If you’d rather bring out the peanut butter side of this pie, you can serve it in a graham cracker pie crust instead of the Oreo pie crust. Feel free to buy a pre-made graham cracker crust, or make your own from graham cracker crumbs!
- Chocolate Cool Whip: For the true chocolate addicts out there, you can use chocolate Cool Whip in place of the regular Cool Whip.
- Flavored Cream Cheese: My friend makes this pie using strawberry cream cheese in a buttery graham cracker crust, and it tastes like a peanut butter and jelly pie. Wouldn’t have thought of that on my own, so shoutout to Amanda!
More No Bake Pies
FAQs
Cover the top of the pie with plastic wrap or foil and refrigerate for up to 4–5 days. You can also freeze the whole pie for a great make-ahead dessert. Just let it thaw in the fridge before serving.
Creamy peanut butter is the easiest way to get a smooth, creamy texture. Natural peanut butter can work, but you’ll want to stir it well so the oil doesn’t separate. If you have a favorite brand, stick with that—it makes the pie taste like your own original recipe.
For best results, use a hand mixer or stand mixer to blend the cream cheese, powdered sugar, and peanut butter until smooth before folding in the Cool Whip. Mixing by hand in a large bowl is possible, but you’ll get a fluffier, more even filling with a mixer.
Peanut Butter Cool Whip Pie
Ingredients
- 1 cup peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip, thawed
- 1 Oreo pie crust
Instructions
- In a large mixing bowl, beat peanut butter and softened cream cheese until well combined.
- Add powdered sugar and beat until well combined, scraping down the sides of the bowl with a spatula.
- Add thawed Cool Whip and beat in on lowest speed until fully incorporated.
- Pour peanut butter filling into Oreo pie crust and smooth.
- Cover with plastic wrap and place in refrigerator for 2-4 hours to set.
- Serve chilled with whipped topping.
