No-Bake Chocolate Peanut Butter Pie
A crunchy Oreo base supports layers of peanut butter mousse, chocolate pudding, and whipped topping—finished with sliced bananas, chocolate shavings, and a peanut butter drizzle!
Servings 8
Equipment
- Electric Stand Mixer or Hand Mixer
Ingredients
For the Oreo Crust:
- 2½ cups Oreo cookies (filling removed) crushed
- ¼ cup sugar
- ½ cup melted butter
For the Filling:
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar (icing sugar)
- ½ cup creamy peanut butter
- 16 oz container Cool Whip thawed, divided
- 1 (3.4-oz box) instant chocolate pudding mix
- 1 cup whole milk
- 3-4 fresh bananas peeled and sliced
For Decorating:
- ¼ cup creamy peanut butter for drizzling
- ¼ cup chocolate shavings
- 2 cups whipped cream
- 1 banana peeled and sliced
Instructions
Prepare the crust:
- In a medium bowl, combine crushed Oreo cookies, sugar, and melted butter. Mix until fully combined. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
Make the peanut butter filling:
- In a stand mixer, beat the cream cheese, powdered sugar, and ½ cup peanut butter on medium-high until smooth and creamy. Fold in ½ cup of Cool Whip until light and fluffy. Set aside.
Make the chocolate layer:
- In a large bowl, whisk together the chocolate pudding mix and milk until fully combined. Let sit briefly to thicken, then fold in 1 cup of Cool Whip.
Layer the pie:
- Alternate scoops of the peanut butter mixture and chocolate pudding mixture into the chilled crust until halfway full. Smooth evenly, then place banana slices in a flat layer over the filling.
Finish layering:
- Continue adding the remaining mixtures until the crust is full. Smooth the top, then spread 1½ cups of Cool Whip evenly over the surface.
Chill the pie:
- Refrigerate for at least 4 hours, or until fully set and chilled.
Decorate the pie:
- Microwave ¼ cup of peanut butter for 15–20 seconds until warm and pourable. Drizzle over the top of the pie. Add decorative whipped cream swirls and garnish with fresh banana slices and chocolate shavings. Serve and enjoy!
Notes
Tips
- Use a food processor to crush the cookeis into finer crumbs if desired.
- Use a springform pan for easy release and neat slices.
- Allow Cool Whip to fully thaw for the best texture when folding into fillings.
Substitutions
- Use graham crackers or chocolate digestive biscuits instead of Oreo cookies.
- Substitute almond butter for peanut butter if needed.
Leftovers & Freezing
- Store covered in the fridge for up to 3 days. Best enjoyed within 24–48 hours for freshest banana texture.
- Not recommended due to fresh bananas, which may turn mushy when thawed.