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Easy No-Bake Peanut Butter Ice Cream Pie with Oreo Crust

A rich slice of peanut butter ice cream pie with a chocolate crust, topped with fudge, peanuts, and cookie crumbs.

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Make this easy, crowd-pleasing peanut butter ice cream pie. It features a simple Oreo crust and creamy peanut butter filling, perfect for summer gatherings or any time you need a make ahead frozen dessert.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 24 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (18 ounce) jar creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 quarts (8 cups) softened vanilla ice cream
  • 1/2 cup hot fudge topping, warmed
  • 1/4 cup chopped peanuts, for garnish

Instructions

  1. Prepare the crust: Mix the crushed Oreo cookies and melted butter in a bowl until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for 30 minutes while you prepare the filling.
  2. Make the peanut butter filling: In a large bowl, beat together the thawed whipped topping, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
  3. Assemble the pie: Spread the softened vanilla ice cream evenly over the frozen Oreo crust. Top the ice cream layer with the peanut butter filling mixture, spreading it to cover the ice cream completely.
  4. Freeze: Cover the pie loosely with plastic wrap and freeze for at least 6 hours, or until firm. This makes it a great make ahead frozen dessert.
  5. Serve: Before serving, drizzle the warm hot fudge topping over the pie. Sprinkle with chopped peanuts. Slice and serve immediately.

Notes

  • For a firmer crust, chill the butter before mixing it with the crumbs.
  • If you do not have vanilla ice cream, you can substitute with chocolate ice cream for a chocolate ice cream pie variation.
  • You can use a graham cracker crust ice cream pie base instead of Oreo cookies if preferred.

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