No Bake Chocolate Peanut Butter Cup Pudding Pie with Reese's (Plan Ahead, 4 Hour Chill!)

If you love Reese's peanut butter cups, this no bake pudding pie was made for you. It's got chocolate pudding on the bottom with chopped peanut butter cups folded right into the filling, then a layer of peanut butter Cool Whip on top, finished with more chopped Reese's because why not. It looks like you spent way more time than you did, and it tastes exactly like a peanut butter cup in pie form.

This is the most indulgent pie in my whole no bake pudding pie lineup that includes fan favorites like vanilla pudding pie, lemon pudding pie, banana cream pie, butterscotch pie, and pistachio pudding pie. Same easy method every time.

One thing to know before you start: this pie needs 4 hours in the fridge before you can slice it cleanly. Ten minutes of work, then you hand it off to the fridge. Plan ahead and you'll be the dessert hero of the day!

KEY INGREDIENTS

• Instant chocolate pudding mix: I tested this with two boxes of Jell-O instant chocolate pudding, 3.4 oz each. Make sure the boxes say instant, not "cook & serve."
• Milk: Two cups total, dairy only (whole, 2% or skim is fine). Instant pudding won't set properly with anything else.
• Peanut butter: Use creamy, not chunky. You need it to fold smoothly into the Cool Whip without lumps. A standard no-stir peanut butter like Jif or Skippy works best here.
• Cool Whip: One full 8 oz container. It gets folded in with the peanut butter for the top layer. Use it thawed straight from the fridge. Don't let it get too warm or it won't hold its shape.
• Reese's peanut butter cups: You can use mini or full size, both work great. About 30 minis or 10 full size cups. Either size works; just roughly chop them so you get good distribution in every bite.
• Graham cracker crust: Store-bought is what I use. One standard 9-inch crust is all you need.

The two layer build makes this pie awesome

Don't just mix everything together and pour it in. The layers are the whole point.

The bottom layer is chocolate pudding with chopped Reese's folded in. It's dense, rich, and full of peanut butter cup pieces in every bite.

The top layer is peanut butter folded into Cool Whip, lighter, fluffier, and spread gently over the chocolate layer so it sits on top without mixing in.

Then more chopped Reese's go on top of that, because that's the whole point of this pie.

Keep the layers separate and you get real texture contrast when you slice it. Mix everything together and you lose what makes this one special.

How to make a chocolate peanut butter cup pudding pie

Step 1: Whisk both boxes of chocolate pudding mix with 2 cups of cold whole milk until thick and fully combined, about 2 minutes. You're looking for a thick, pourable consistency, not runny.

Step 2: Chop half your Reese's cups and fold them directly into the chocolate pudding mixture. Pour this into your graham cracker crust and smooth the top.

Step 3: In a separate bowl, fold the peanut butter into the Cool Whip until just combined. You want it light and airy, not totally mixed in. Spread this gently over the chocolate pudding layer.

Step 4: Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you can swing it. Before serving, top with the remaining chopped Reese's cups.

Variations

• Use an Oreo cookie crust instead of graham cracker for an even more chocolate-forward base layer like I do in my chocolate pudding pie recipe.
• Swap the Reese's for peanut butter M&Ms or chopped Snickers if that's what you have on hand.
• Drizzle melted chocolate or caramel over the top before refrigerating for a little extra something.
• Make it in a 9x13 pan instead of a pie dish for easy party slices. Use a homemade crust like I do in my hello dolly bars. Bake the crust for 10 minutes, let cool and then layer with the pudding pie ingredients.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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