By Bring Peanut Butter Chocolate Instant Pudding Pie (No Bake) to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Peanut Butter Chocolate Instant Pudding Pie (No Bake) captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Peanut Butter Chocolate Instant Pudding Pie (No Bake) becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
9 ounce box instant chocolate pudding mix
3 cups whole milk
8 ounces cream cheese, softened
1 cup creamy peanut butter
¾ cup powdered sugar
16 ounces whipped topping, divided use
2 6-ounce chocolate pie crusts
PREPARATION STEPS
In a medium bowl, whisk the chocolate pudding mix with the whole milk for 2 minutes until smooth. Place in the fridge for 5 minutes to set.
In a large bowl, using an electric hand mixer, cream together the softened cream cheese, peanut butter, and powdered sugar until smooth and creamy.
Add spoonfuls of the prepared chocolate pudding to the peanut butter mixture, ensuring each addition is fully mixed in before adding more.
Once all the pudding has been incorporated, fold in half of the whipped topping until no streaks remain.
Divide the peanut butter chocolate filling evenly between the two chocolate pie crusts, spreading it out evenly.
Cover the pie crusts and refrigerate for at least 6 hours or overnight to allow the filling to set.
Before serving, top each pie with the remaining whipped topping, spreading it evenly over the surface.
Slice, serve, and enjoy the creamy, indulgent goodness of this peanut butter chocolate pudding pie!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
