A no-bake peanut butter pie with cream cheese, whipped topping, and Easter candy decorations.
Peanut Butter Easter Pie
by Jessie Daye
Peanut Butter Easter Pie
Ingredients
- 1 9 inch prepared graham cracker crust
- 1 8 ounce package cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup confectioners' sugar
- 1 16 ounce container frozen whipped topping, thawed
- Assorted Easter candy
Method
- In a large bowl, mix the cream cheese, confectioners' sugar and peanut butter together with a handheld mixer until smooth.
- Fold in 1/2 of the whipped topping until incorporated and spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the peanut butter pie mixture and garnish with the Easter candy and if desired added white chocolate stripes across the top. Chill for at least 2 hours or overnight before serving.
Notes
Chill for at least 2 hours or overnight before serving. White chocolate stripes are optional.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
Be the first to receive exclusive content, hear about upcoming collaborations, and special events!
