Description
A delightfully rich and creamy no-bake pie with a smooth peanut butter filling and a fluffy whipped topping, all in a crisp graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 (9-inch) prepared graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 (8 ounce) container frozen whipped topping, thawed, divided
- 1/2 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding mix
Instructions
1. Prepare the Crust:
- In a large bowl, beat the softened cream cheese, peanut butter, and confectioners’ sugar with an electric mixer until smooth and well-combined.
- Gently fold in half of the container of whipped topping until no streaks remain. Spread this peanut butter mixture evenly into the bottom of the graham cracker crust.
- In a second bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes. Let it stand for 2 more minutes to soft-set.
- Fold the remaining whipped topping into the pudding mixture. Carefully spread this layer over the peanut butter layer in the pie crust.
- Cover the pie and refrigerate for at least 3 hours, or until firm, before slicing and serving.
Notes
You can customize the seasonings to taste.