Peanut Butter Oreo No Bake Pie
A decadent dessert with minimal effort and zero baking, combining creamy peanut butter, crunchy Oreos, and fluffy whipped topping.
Ingredients
Crust
- 1 package Oreo cookies about 36 cookies
- 1/2 cup unsalted butter melted
Filling
- 16 oz cream cheese softened
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 16 oz frozen whipped topping 2 containers, thawed
Toppings
- 1/4 cup peanut butter for drizzling
- Mini Oreos or crushed Oreos for topping
- Reese's Peanut Butter Cups chopped (optional)
Instructions
Prepare the crust
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. In a 9x13 pan, combine the Oreo crumbs with melted butter until well coated. Press the mixture firmly into the bottom of the pan using the back of a spoon or measuring cup. Place in the freezer for 15 minutes to set.
Make the filling
- In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and peanut butter until smooth and fully combined. Gently fold in 8 ounces of whipped topping with a spatula until no streaks remain.
Assemble the layers
- Remove the chilled crust from the freezer. Spread the peanut butter filling evenly over the Oreo crust. Carefully top with the remaining 8 ounces of whipped topping, spreading it into an even layer.
Add toppings
- Microwave 1/4 cup peanut butter for 30 seconds until pourable. Sprinkle mini Oreos or crushed Oreo pieces over the whipped topping layer, followed by chopped Reese's cups if desired. Drizzle the melted peanut butter over the top in decorative patterns.
Chill and set
- Refrigerate the Peanut Butter Oreo No Bake Pie for at least 4 hours, though overnight yields best results.
Notes
Nutritional values are approximate and will vary based on specific ingredients used. Store covered in the refrigerator for up to 5 days. Freeze in airtight container or wrapped tightly in plastic for up to 1 month.