This No-Bake Peanut Butter Fudge Swirl Pie is creamy, rich, chocolatey, and incredibly easy to make. With a ready-made Oreo cookie crust, a smooth peanut butter cream cheese filling, and beautiful ribbons of hot fudge on top, this chilled dessert is perfect for holidays, potlucks, summer gatherings, or anytime you need a quick make-ahead treat.
The best part is that there is no oven required. Just mix, swirl, chill, and serve.
Ingredients
- 1 ready-to-use Oreo cookie crust
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup creamy peanut butter
- 8 ounces frozen whipped topping, thawed
- ¼ cup hot fudge sauce
Instructions
Step 1: Soften the Cream Cheese
Remove the cream cheese from its foil wrapper and place it on a microwave-safe plate. Microwave for 20–30 seconds on high, just until very soft to the touch but not hot.
If the cream cheese is still firm, microwave it in 10-second increments until softened. This helps create a smooth, lump-free filling.
Step 2: Make the Peanut Butter Filling
In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and creamy peanut butter.
Using a hand mixer on medium speed, beat the mixture for about 1 minute, or until completely smooth, creamy, and free of lumps. Scrape down the sides of the bowl with a spatula as needed.
Step 3: Fold in the Whipped Topping
Add the thawed whipped topping to the peanut butter cream cheese mixture.
Using a rubber spatula, gently fold it in until no white streaks remain. Avoid using the hand mixer for this step so the filling stays light and fluffy.
Step 4: Fill the Oreo Crust
Spoon the peanut butter filling into the prepared Oreo cookie crust. Spread it evenly to the edges using the back of a spoon or a spatula, then smooth the top.
Step 5: Warm the Hot Fudge
Remove the lid from the hot fudge jar and microwave the fudge for 30–45 seconds, or until thin and pourable. Stir well with a clean spoon.
Step 6: Add the Fudge Swirls
Drizzle the warm hot fudge over the top of the peanut butter filling in a back-and-forth pattern.
Using a toothpick or the tip of a butter knife, gently swirl the fudge into the top layer. Keep the toothpick close to the surface and avoid dragging it too deep into the filling. About 6–8 figure-eight motions will create pretty chocolate ribbons.
Step 7: Chill the Pie
Cover the pie with the plastic lid from the Oreo crust package or with plastic wrap.
Refrigerate for at least 8 hours, or overnight, until the pie is fully set and easy to slice.
Tips for the Best Peanut Butter Fudge Pie
Make sure the whipped topping is fully thawed before folding it into the filling. For clean slices, chill the pie overnight and use a sharp knife wiped clean between cuts. If you want extra texture, you can sprinkle chopped peanuts, mini chocolate chips, or crushed Oreos on top before chilling.
Serving Suggestions
Serve this no-bake pie cold straight from the refrigerator. It pairs perfectly with a drizzle of extra hot fudge, a dollop of whipped cream, or a sprinkle of crushed cookies.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 15 minutes
- Servings: 8 slices
- Course: Dessert
- Method: No-Bake
- Cuisine: American
