This week’s no-bake recipe has been my go-to for a few years now. I originally created it for my dad’s birthday. When others started requesting it, I decided it was going to be one of my “signature” desserts – especially because it’s easier than any other dessert I make.
The good news? Most of the ingredients for the recipe are probably already in your pantry – and it requires no bake time – this is icing on the cake? Since freezing is part of the recipe, feel free to wrap tightly and keep frozen for up to a few weeks. Typically, I double the recipe to make two at a time, so I have one on hand for those last-minute summer picnics and potlucks. Check out the notes for a few short-cuts to make this recipe even easier if you’re pressed for time. Enjoy!
Frozen Peanut Butter Pie
Prep Time: 30 min
Total Time: 8.5 hours
Makes: 8 servings
- 26+ OREOS
- 1 STICK BUTTER, MELTED
- 1 CUP CREAMY PEANUT BUTTER
- 8 OZ. CREAM CHEESE, SOFTENED
- 1 CUP HEAVY WHIPPING CREAM
- ½ CUP POWDERED SUGAR
- 1 TSP VANILLA EXTRACT
- If you want to make this recipe even easier: you can cut out steps 1 and 2 by purchasing both store-made Oreo crust and whipped cream (from a tub, not a canister). Then follow steps 3 and 4, making the peanut butter–cream cheese mixture, folding in the whipped cream, and pouring into already made crust.
- OR make each part separately, ahead of time when you’re able to and simply assemble and freeze when ready. Each individual portion (crust, filling, and whipped cream) will hold on its own in the fridge for 2-3 days.
- I use 26 Oreos because usually there are 3 rows of 15 in a standard package. You could use 2 whole rows (so 30 Oreos total), especially if your pie pan is on the larger size. I use 26 so I have 4 left to eat while making this and no one is any wiser for it since there’s still a whole row left for them to eat!
- You could use chunky peanut butter if you like a crunchy texture for the pie.