Yield: 12 slices
Peanut Butter Pudding Pie
This easy Peanut Butter Pudding Pie is a must-make recipe for peanut butter lovers. A Nutter Butter crust combined with creamy peanut butter cheesecake and white chocolate pudding creates a delicious dessert. Enjoy this sweet treat any time of year.
Prep Time
25 minutes
Total Time
25 minutes
Ingredients
- 20 Nutter Butter cookies
- 6 tablespoons butter, melted
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 - 8 ounce container Cool Whip, thawed and divided
- 1 - 3.4 ounce box instant white chocolate pudding mix
- 1 cup milk (whole or 2%)
- mini white chocolate peanut butter cups, quartered
Instructions
- Crush the cookies (cream included) in a food processor. Stir in the butter until mixed. Press evenly and firmly into a 9 inch pie plate. Refrigerate.
- Beat the cream cheese and powdered sugar until creamy. Add the peanut butter and beat again. Fold in 1/2 cup Cool Whip. Spread on the bottom of the cookie crust.
- Whisk together the pudding mix and milk. Fold in 1 1/2 cups Cool Whip. Spread on the top of the peanut butter layer. Refrigerate for a few hours.
- Use a piping bag and icing tip to swirl the remaining Cool Whip around the top. Add peanut butter cups to the top of each swirl. Keep refrigerated until serving.
Notes
Tips
- Use a food processor to crush the cookies into fine crumbs. Don't have one? Use a ziplock bag and a rolling pin.
- Let it chill for at least 4 hours before slicing it. This gives the layers time to firm up so the slices will hold their shape.
- Make clean slices with a hot, dry knife. Dip it in hot water, then make one cut at a time. Repeat until the entire pie has been sliced.
Variations
- Use a different type of pie crust. Any homemade or store-bought crust will work. We love changing it with a chocolate chip cookie crust or a sweet graham cracker crust.
- Drizzle hot fudge, chocolate syrup, or melted peanut butter on top for a garnish.
- Make a chocolate peanut butter pudding pie recipe. Use a chocolate cookie crust and chocolate pudding, and then top it with milk chocolate Reese's cups.
- Use cookie butter to make this for someone with nut allergies.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 540Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 78mgSodium: 481mgCarbohydrates: 60gFiber: 3gSugar: 26gProtein: 11g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.