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A delicious plate of Peanut Butter Pie with Cool Whip

Peanut Butter Pie with Cool Whip

Indulge in this creamy and delightful Peanut Butter Pie, topped with Cool Whip and drizzled with fudge and peanut butter for a truly sweet treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 761
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 23 g Nutter Butter cookies
  • 4 g salted butter melted
Filling
  • 120 ml hot fudge or more to taste
  • 8 g cream cheese softened
  • 3/4 g powdered sugar
  • 1 g peanut butter
  • 3 ml milk
  • 1 tsp vanilla
  • 8 g cool whip
  • 120 ml extra hot fudge to garnish
  • 50 ml melted peanut butter to drizzle
  • 50 g mini chocolate chips to garnish

Equipment

  • Food Processor

Method
 

  1. Prepare the crust. If baking your crust, preheat your oven to 350 degrees F. (Now is also a good time to get out your cream cheese to soften)
  2. Add Nutter Butters to a food processor and blend until they are fine crumbs.
  3. Melt the butter in a small bowl. Pour the butter into the food processor and blend well.
  4. Dump the mixture into a 9 inch pie pan or springform pan. No need to grease the pan.
  5. Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.
  6. Refrigerate/freeze the crust for 1 hour or bake the crust for 10 minutes at 350.
  7. Cool the crust completely if you baked it.
  8. Put your jar of hot fudge in the microwave for 30 seconds or so, until it is easy to spread.
  9. Spread about 1/2 cup fudge on the bottom of the crust.
  10. In a large bowl or stand mixer, beat the softened cream cheese until it is smooth.
  11. Add the powdered sugar and peanut butter and beat until incorporated.
  12. Mix in milk and vanilla.
  13. Add half of the cool whip and fold it into the mixture. When it is mostly incorporated, fold in the remaining cool whip.
  14. Spread the peanut butter filling on top of the hot fudge.
  15. Cover with plastic wrap and freeze for 2-3 hours, until firm.
  16. Heat up any remaining hot fudge. Add a little peanut butter to a bowl and melt it in the microwave.
  17. Use a spoon to drizzle peanut butter and fudge over the whole pie, or each slice as you serve it.
  18. Garnish with extra Nutter Butters.

Notes

This pie can be stored in the freezer for a week. For a softer texture, let it sit for 10 minutes at room temperature before serving.