Peanut Butter Fluff Pie – a Freezer Friendly Recipe

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Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need: 

You can see two containers of COOL WHIP whipped topping in the photo, but I only used one to make the pie.

Peanut Butter Fluff Pie
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • ⅔ cup peanut butter
  • 1 cup milk
  • 8 oz Cool Whip, thawed
  • 1 chocolate graham cracker crust
  1. Beat cream cheese and powdered sugar together with an electric mixer.
  2. Add peanut butter and mix till smooth.
  3. Add milk and mix till well combined.
  4. Fold in Cool Whip.
  5. Pour into crust.
  6. Refrigerate or freeze for several hours before serving.
Can be served cold or frozen.

“What you add makes it. #coolwhipmoms” 

“As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.” 


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  1. I know you were having problems earlier with the crust recipe but now that recipe is showing up for both the pie and crust. Unfortunately, the baby was extra fussy this afternoon so I didn’t get a chance to put the pie back in the freezer until late, I’m guessing it needs to be in the freezer for a couple of hours? It’s still liquidy in the middle, guess I have dessert for tomorrow!

    • Hmmm, it shouldn’t have to be in the freezer but if your filling is thin, it might help. I’m not sure what’s going on with the recipe in the post.

  2. That is a lot of sugar for such a small dessert. Has anyone made it with less sugar? Also, I only use real whipped cream. Do you know the conversion for that? How many cups of whipping cream, pre whipped, would equal the tub of cool whip? There are some really toxic ingredients in processed things like cool whip, so be careful. Also watch out for sucralose. There are some great articles out there about how toxic that is. It is a poison, really. Nothing splendid about splenda. Thanks for the help, and here is an article about that stuff…there are many more out there, just check into it. And they put it in all kinds of foods that are not diet or diabetic foods, so read all labels. I found it in whole wheat thomas’ english muffins!!!


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