No Bake Snickers Pie
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.25 cups Granulated Sugar
- 6 tablespoons Unsalted Butter (Melted)
Filling
- 1 block Cream Cheese (8 Ounce, softened) Make sure it's softened for a smooth filling.
- 1 cup Creamy Peanut Butter
- 0.5 cups Powdered Sugar
- 1 box Cheesecake Instant Pudding Mix (3.4 Ounce)
- 1.5 cups Heavy Whipping Cream
- 8 ounces Frozen Whipped Topping (softened, divided) Use half for the filling and the rest for decoration.
- 1 cup Snickers Bars (chopped, plus extra for decoration)
Method
Preparation
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together.
- Press this mixture into a 9" round pie dish using your fingers or the back of a flat measuring cup.
- Bake the crust for 10 minutes at 350°F (175°C), then remove it from the oven and let it cool.
Filling
- In the bowl of your stand mixer, add the cream cheese, peanut butter, and powdered sugar. Beat until creamy and well combined.
- Add the pudding mix and continue to mix until smooth.
- While the mixer is running, slowly pour in the heavy whipping cream.
- Fold in 4oz (half) of the whipped topping using a spatula.
- Gently fold in 1 cup of chopped Snickers bars.
- Spoon this mixture into the cooled pie crust and spread it out evenly with an offset spatula.
- Cover with cling wrap and refrigerate for a minimum of 2 hours.
- Once chilled, remove the plastic wrap. Decorate the top with the remaining whipped topping and extra chopped Snickers bars.
Notes
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days. Make sure the cream cheese is softened before mixing. For a crunchier crust, consider adding chopped nuts to the graham cracker mixture. Refrigerate the pie longer if possible for easier slicing.