A graham cracker crust is filled with peanut buttery cream cheese filling and topped with whipped cream, chopped nuts, and chopped peanut butter cups for a decadent no-bake dessert.
Ingredients
8ouncescream cheesesoftened to room temperature
1cupcreamy peanut butter
¾cupconfectioners sugar
1teaspoonvanilla extract
8ounceswhipped toppingsuch as Cool Whip, thawed and divided
1pre-made graham cracker pie crust
2-3Reese’s peanut butter cupschopped
½cupcrushed peanutsoptional topping
Instructions
In a large bowl with an electric or hand mixer, beat together the cream cheese, peanut butter, powdered sugar and vanilla extract until smooth.
Gently fold in half (about 1 ½ cups) of the whipped topping until just combined.
Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife. Spread the leftover whipped topping across the top of the peanut butter filling.
Sprinkle the chopped Reese's peanut butter cups and peanuts over the top of the pie.
Refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve, enjoy!
Notes
Store leftover pie for up to 2-3 days in the refrigerator or up to 2-3 months in the freezer.To defrost frozen pie, leave in the refrigerator for 8 hours or overnight to fully thaw.