No Bake Chocolate Peanut Butter Cup Pudding Pie with Reese's
This no bake chocolate peanut butter cup pudding pie is built in two layers. Chocolate pudding with chopped Reese's folded into the filling on the bottom with a light peanut butter Cool Whip layer spread on top. Six ingredients, one bowl, and it's in the fridge in under 15 minutes. It tastes exactly like a peanut butter cup in pie form. Plan ahead, it needs at least 4 hours to chill before slicing.
Servings: 8 slices
Calories: 507kcal
Ingredients
- 2 boxes Jell-O instant chocolate pudding mix (3.4 oz size)
- 2 cups milk (dairy only)
- ½ cup creamy peanut butter
- 8 oz Cool Whip, thawed (one container)
- 30 mini Reese's peanut butter cups or 10 full size, roughly chopped and divided
- 1 store bought graham cracker crust 9 inch
Instructions
- Whisk both boxes of instant chocolate pudding mix with 2 cups of cold whole milk for about 2 minutes until thick and fully combined. Fold half of the chopped Reese's cups into the chocolate pudding mixture. Pour into the graham cracker crust and smooth the top.
- In a separate bowl, fold the peanut butter into the Cool Whip until just combined. You want this layer light and airy.
- Spread the peanut butter Cool Whip layer gently over the chocolate pudding layer. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices. Add the Reese's topping after chilling so they don't get soggy.
Notes
Make it ahead
This pie is actually better the next day once everything has had time to really set. Make it the night before, cover loosely with plastic wrap right in the pie pan, and refrigerate overnight. Add the Reese's topping after it comes out of the fridge so they stay fresh and don't get soft. Storing the leftovers
Cover loosely with plastic wrap and keep in the fridge for up to 3 days. The Reese's on top will soften slightly after day one, still delicious, just a different texture. Don't freeze this pie, the textures won't be the same if defrosted. Additional recipe tips
This pie is actually better the next day once everything has had time to really set. Make it the night before, cover loosely with plastic wrap right in the pie pan, and refrigerate overnight. Add the Reese's topping after it comes out of the fridge so they stay fresh and don't get soft. Storing the leftovers
Cover loosely with plastic wrap and keep in the fridge for up to 3 days. The Reese's on top will soften slightly after day one, still delicious, just a different texture. Don't freeze this pie, the textures won't be the same if defrosted. Additional recipe tips
- Use creamy peanut butter, not chunk. It folds into the Cool Whip much more smoothly.
- Mini or full size Reese's both work great. Just roughly chop them so you get good distribution in every bite.
- For the cleanest slices, chill at least 4 hours. Don't skip or shorten the chill time.
- Swap the graham cracker crust for an Oreo cookie crust for an extra chocolate hit.
Nutrition
Calories: 507kcal | Carbohydrates: 63g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 13mg | Sodium: 650mg | Potassium: 384mg | Fiber: 3g | Sugar: 42g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 143mg | Iron: 1mg
