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Welcome to Charnopia, a little left of Utopia. We document our adventures at home, in the kitchen and garden, as well as from the road. Stay a while and enjoy. 

- Trac and Diane Charno

No-Bake Peanut Butter Cup Icebox Pie

No-Bake Peanut Butter Cup Icebox Pie

What goes together better than peanut butter and jelly? How about peanut butter and chocolate? Or how about peanut butter, chocolate pudding, cream cheese, whipped cream and Oreo cookies? Those are just some of the ingredients in this easy No-Bake Peanut Butter Cup Icebox Pie. It’s a perfect dessert for a hot summer day. Or a perfect treat for my son, Jamie, on his birthday. I hope you enjoyed it, Jamie!

I actually doubled the batch and made 2 pies. I did have some extra pudding and whipped topping as I bought the larger containers of Cool Whip. I just stored leftovers for some pudding in clouds later that week. 

4 Layers of Yum in this No-Bake Peanut butter Cup Icebox Pie.

4 Layers of Yum in this No-Bake Peanut butter Cup Icebox Pie.

Be sure to chill the pie before trying to slice and serve. It cuts much better when firm. We couldn't wait and dug into one of the pies early as seen below. It was just a little softer and messier, but still tasted AMAZING! 

We couldn't wait and dug in before it was chilled. A chilled pie will slice cleaner.

We couldn't wait and dug in before it was chilled. A chilled pie will slice cleaner.

No-Bake Peanut Butter Cup Icebox Pie Recipe

Ingredients

  • 1 package or 24 Chocolate Sandwich Cookies
  • ¼ cup of butter, melted
  • 1 package (8 ounces) of cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3 cups cold milk
  • 4 cups whipped topping, divided
  • 1 package of Mini Reese’s Peanut Butter Cups

Directions

In food processor, add the chocolate sandwich cookies and pulse until coarsely crumbed. Add melted butter and continue to pulse until well combined.. Pour the cookie crumb mixture into a 9 or 10 inch deep pie dish. Press evenly and firmly on the bottom of sides of the dish. Aim for about ⅛ inch thick pie crust. Refrigerate for about 1 hour before adding your filling.

In large bowl, beat cream cheese, peanut butter and cream cheese together until well blended. Fold in 2 cups of whipped topping. Spread over prepared chocolate cookie pie crust.

In another large bowl, beat instant chocolate pudding mix on low for 2 minutes. Let sit for about 5 minutes to set. Then spread over the peanut butter cream cheese layer. Cover and refrigerate for about 3 hours or until firm.

Just before serving, spread the remaining whipped topping on top of the pudding layer and sprinkle with Mini Reese’s Peanut Butter Cups.

These No-Bake Peanut Butter Cup Icebox Pies are amazing. Your family will thank you for them. 

These No-Bake Peanut Butter Cup Icebox Pies are amazing. Your family will thank you for them. 

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