No Bake Chocolate Peanut Butter Pie with Cream Cheese

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No Bake Chocolate Peanut Butter Pie with Cream Cheese

This No Bake Chocolate Peanut Butter Pie with Cream Cheese is an easy treat to make any time of the year.

Course Baking, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Chill Time 4

Servings slices

Calories 266kcal

Author Lise Sullivan Ode

Ingredients

1 store-bought Oreo cookie pie crust
1 8 oz container of Cool Whip
1 8 oz block of cream cheese, softened
1 cup creamy peanut butter
½ cup chocolate syrup
½ cup milk
1 teaspoon vanilla extract
2 tablespoons Peanut butter chips and chocolate chips (optional)

Instructions

In a large bowl, mix the cream cheese, half of the Cool Whip, milk, and peanut butter with an electric mixer until combined.
Add in the chocolate syrup and continue to mix with the electric mixer until smooth.
Pour the mixture into your pie crust. Refrigerate for 4 hours or overnight.
Top with remaining Cool Whip before serving. Add peanut butter chips and chocolate chips on top (optional).

Video

Notes

Leftovers can be stored in your refrigerator for up to 5 days. Leave your cream cheese out at room temperature for 30 minutes to soften.

If you prefer, you can use homemade whipped cream. Using an electric hand mixer, simply beat 2 cups heavy whipping cream with½ cup powdered sugar until stiff peaks form.

Nutrition