🥜 No-Bake Cream Cheese Peanut Butter Pie

📝 Ingredients

Crust:

• 🍪 1 ½ cups graham cracker crumbs (or crushed chocolate cookies)
• 🧈 ½ cup butter, melted
• 🥄 ¼ cup granulated sugar

Peanut Butter Filling:

• 🧀 8 oz cream cheese, softened
• 🥜 1 cup creamy peanut butter
• 🍚 ¾ cup powdered sugar
• 🥛 1 cup whipped topping (Cool Whip)
• 🌿 1 teaspoon vanilla extract

Topping (Optional but Recommended!):

• 🍫 ½ cup chocolate chips, melted
• 🥜 ¼ cup chopped peanuts
• 🥛 Extra whipped topping for garnish

🧑‍🍳 Instructions:

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch pie dish. Chill in the fridge while preparing the filling.
2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla extract, and mix until well combined.
3. Gently fold in the whipped topping until the filling is light and fluffy.
4. Spread the filling evenly over the chilled crust.
5. Chill: Refrigerate for at least 4 hours, or until set.
6. Optional toppings: Drizzle with melted chocolate, sprinkle with chopped peanuts, and add extra whipped topping before serving.

♻️ Make-Ahead & Storage Tips:

• You can make this pie up to 2 days in advance — just keep it refrigerated and covered.
• For best texture, add toppings right before serving.
• Leftovers can be stored in the refrigerator for up to 5 days.
• To freeze: wrap the pie tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

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