Peanut Butter Lush Pie
No bake peanut butter lush pie with chocolate cookie crust, creamy peanut butter cheesecake layer, chocolate pudding, and whipped topping
PRINT PINServings 12
INGREDIENTS
Crust
- 2 cups chocolate sandwich cookie crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar optional.
Peanut Butter Cream Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping thawed.
Pudding Layer
- 2 boxes instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping And Garnish
- 2 cups whipped topping thawed
- 1/2 cup mini peanut butter cups chopped
- 2 tbsp chocolate shavings optional
- chopped peanuts optional.
INSTRUCTIONS
Crust
- mix cookie crumbs with melted butter and sugar until evenly moistened
- press firmly into a 9 inch pie dish or 9 inch deep dish pie plate
- bake at 350 F for 8 to 10 minutes or chill 20 minutes for a fully no bake crust
- cool completely before filling.
Peanut Butter Cream Layer
- beat cream cheese and peanut butter until smooth
- add powdered sugar and vanilla and beat until fluffy
- fold in whipped topping until fully combined
- spread evenly over cooled crust and refrigerate 15 minutes to set slightly.
Pudding Layer
- whisk pudding mix with cold milk for 2 minutes until thickened
- let stand 5 minutes
- spread pudding evenly over peanut butter layer.
Finish
- spread whipped topping over pudding layer
- garnish with chopped peanut butter cups and optional chocolate shavings
- refrigerate at least 4 hours or overnight before slicing and serving.
Notes
1. Use graham cracker crumbs instead of cookie crumbs for a milder crust 2. swap chocolate pudding for vanilla or cheesecake pudding for a lighter flavor 3. for cleaner slices freeze 30 minutes before cutting 4. use full fat cream cheese for best structure
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 9g | Fat: 35g