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Cups Pie

A simple, no-bake peanut butter dessert that is quick to prepare and perfect for hot days, featuring a creamy filling and little chocolate bites.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece graham cracker crust store-bought saves time and crumbs
  • 8 oz cream cheese, softened room temperature for silky texture
  • 1 cup Cool Whip thawed, gently fluffed before folding
  • 1 cup mini Reese's Peanut Butter Cups, chopped chop to bite-size for even bites
  • 1/2 cup powdered sugar sift if clumpy for smooth filling
  • 1 tsp vanilla extract real vanilla boosts depth, not sweet

Method
 

Preparation
  1. Set the cream cheese on the counter to soften; it should give when pressed.
  2. Beat the cream cheese in a large bowl until it turns silky and smooth. Use a hand mixer for ease.
  3. Add powdered sugar and vanilla; beat briefly until evenly sweetened and glossy. You’ll see the mixture lighten and thicken.
  4. Gently fold in the Cool Whip with a spatula until the swirl disappears and the filling looks cloud-like.
  5. Stir in the chopped mini Reese’s cups so chocolate and peanut butter scatter through the filling.
  6. Pour the filling into the graham crust and spread it evenly; the top should look soft but leveled.
  7. Cover and refrigerate at least 4 hours. The pie is done when the filling holds a clean slice and the edges feel firm to the touch.
  8. Serve chilled.

Notes

Time-saver: Chop candy while cream cheese softens; multitask and finish faster. Common mistake + fix: Overmixing Cool Whip flattens it; fold gently to keep air. Simple variation: Sprinkle flaky sea salt on top for a salted-sweet contrast.