No Bake Reeses Peanut Butter Pie Recipes

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

NO-BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Add the cream cheese and peanut butter to a large bowl or mixer bowl and stir slowly.
• Gradually add your powdered sugar as you mix.
• Gently fold in the whipped topping & mix well.
• Pour the mixture into the pie crust and spread it out evenly.
• Top with the Reese's Shell Chocolate.
• Now add whole Reese's Cups & half Reese's all over the top of your pie.
• Sprinkle Reese's Peanut Butter chips onto the top of your pie.
• Chill in the refrigerator until firm (at least 2 hours).
• When chilled, serve up and enjoy!

REESE'S CUP NO BAKE PEANUT BUTTER PIE RECIPE

Steps:

• In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
• Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
• Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
• In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
• Beat until smooth.
• Fold in the remaining whipped topping.
• Spread evenly over the Reese's cups in the pie crust.
• Refrigerate until thoroughly chilled, about 1 hour.
• Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
• Cut and serve. Store in refrigerator.

NO-BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Combine the softened cream cheese and the creamy peanut butter in a medium-sized mixing bowl. Use a hand mixer to mix until well blended.
• Add the powdered sugar and mix again until combined.
• Next, add the heavy cream and vanilla. Mix well.
• Chop 5 Reese's Peanut Butter Cups and fold them into the peanut butter mixture.
• Pour mixture into the pre-made pie crust.
• Spread an even layer of Cool Whip over the pie and then decorate with remaining Reese's Peanut Butter Cups.
• Refrigerate for 12-24 hours before serving.
• Enjoy!

NO-BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Line bottom of pie crust with whole reese's cups in a flat layer. I was able to fit 10. Set aside.
• In a stand mixer, beat peanut butter, cream cheese and powdered sugar until smooth. Fold in 8 oz of cool whip or whipped cream into peanut butter mixture by hand, until well combined.
• Spoon mixture into pie shell and smooth mixture to edges of pie using a spatula or the back of a spoon.
• Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until it reaches the edges.
• Cool pie until set, about 2 hours.
• Once pie is set, spread remaining whipped cream over hot fudge layer. Chop up the remaining Reese's cups and sprinkle on top.
• Refrigerate until ready to serve!

NO-BAKE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

NO-BAKE FRUITY CHEESECAKE PIE

Steps:

• In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
• In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
• In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
• To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.