Description
This No Bake Peanut Butter Fudge Swirl Pie is a creamy, fluffy dessert featuring smooth peanut butter filling, rich chocolate fudge swirls, and a crunchy Oreo cookie crust with no baking required.
Ingredients
- 1 ready-to-use Oreo cookie crust
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter
- 8 ounces frozen whipped topping, thawed
- 1/4 cup hot fudge sauce
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Place the softened cream cheese into a large mixing bowl and beat until smooth and creamy.
- Add the granulated sugar, peanut butter, vanilla extract, and milk. Mix until fully combined and silky smooth.
- Gently fold the thawed whipped topping into the peanut butter mixture using a spatula.
- Spoon half of the filling into the Oreo cookie crust and spread evenly.
- Drizzle half of the hot fudge sauce over the filling and gently swirl with a knife or toothpick.
- Add the remaining filling and smooth the top.
- Drizzle the remaining hot fudge sauce over the pie and swirl again for a decorative finish.
- Refrigerate the pie for at least 4 hours or until fully set.
- Slice and serve cold with optional toppings if desired.
Notes
- Chilling overnight provides the best flavor and texture.
- Homemade whipped cream can replace frozen whipped topping.
- Crunchy peanut butter adds extra texture.
- Chocolate graham cracker crust can be substituted for Oreo crust.
- Add mini chocolate chips or chopped peanut butter cups for extra richness.
- Sliced bananas create a delicious peanut butter banana variation.
- Store covered in the refrigerator for up to 4 days.
- Freeze tightly wrapped for up to 1 month.
- Use a warm knife for clean slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 290mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
