Description
A chocolate peanut butter pretzel pie with a buttery salty pretzel crust, creamy no-bake peanut butter cheesecake, rich chocolate pudding, and a whipped topping finished with pretzels and chocolate drizzle.
Ingredients
Scale
- 2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 16 ounces cream cheese, softened
- 1 1/4 cups creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 1 cup whipped topping
- 2 packages (3.9 ounces each) instant chocolate pudding
- 3 cups milk
- 8 ounces whipped topping
- 1/2 cup pretzels, crushed
- 1/2 cup chocolate sauce
Instructions
- Preheat oven to 400°F and line a 13×9-inch baking dish with parchment paper.
- Melt butter, stir in crushed pretzels, press into the dish, bake for 5 minutes, then cool completely.
- Beat powdered sugar, cream cheese, peanut butter, and vanilla until smooth; fold in whipped topping.
- Spread the peanut butter filling evenly over the cooled crust and refrigerate for 30 minutes.
- Whisk pudding mixes with milk until smooth and pour over the filling; chill for 30 minutes.
- Spread whipped topping over the pudding layer and refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle crushed pretzels on top and drizzle with chocolate sauce.
Notes
- Make ahead friendly and best chilled overnight.
- Allow full chilling time so layers set cleanly.
- Keep covered in the refrigerator for up to four days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28
- Sodium: 390
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 7
- Cholesterol: 45