No-Bake Peanut Butter Twix Pie

from Crazy for Crust

Photo by Kristen S.
Adapted from crazyforcrust.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from crazyforcrust.com

Ingredients

  • 2

    cups of shortbread cookie crumbs (like Lorna Doone, about 30 cookies)

  • 6

    tablespoons butter, melted

  • 8

    ounces low-fat cream cheese, room temperature (or you can use regular)

  • 1

    cup peanut butter (If using reduced fat, you may need to lower the amount of sugar.)

  • 1/2

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • 2

    ounces semi-sweet chocolate

  • 1 1/2

    containers (8 ounces each) Cool Whip (fat-free, regular, or sugar-free)

Directions

1. Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill. 2. Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust. 3. Melt semi-sweet chocolate in a microwave safe bowl in 30 second increments, stirring between each. They should melt and be smooth in about a minute. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie. 4. Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.

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