Ingredients
Crust
- 1 chocolate cookie crust
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (16 oz) container Cool Whip, thawed
Topping (optional)
- Chocolate shavings or chocolate drizzle
Instructions
- Prepare the Filling: In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, and powdered sugar using an electric mixer until the mixture is smooth and well combined.
- Incorporate Cool Whip: Gently fold in the thawed Cool Whip into the peanut butter mixture, being careful to maintain the light and fluffy texture of the whipped topping for a creamy consistency.
- Assemble the Pie: Spread the peanut butter filling evenly into the prepared chocolate cookie crust, smoothing the top with a spatula.
- Chill: Refrigerate the assembled pie for 2 to 3 hours, or until the filling is set and firm.
- Add Toppings: Before serving, optionally garnish with chocolate shavings or a drizzle of chocolate for added flavor and visual appeal.
Notes
- This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a crunchier crust, bake the cookie crust for 8 minutes at 350°F before adding filling, though the recipe is originally no-bake.
- Use natural peanut butter for a less sweet, more intense flavor.
- Cool Whip can be substituted with homemade whipped cream to reduce additives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
