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Reese’s™ Peanut Butter Cup Icebox Pie

Reese’s™ Peanut Butter Cup Icebox Pie
  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 8
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavour for everyone.
August 21, 2017


  • 1 cup finely crushed mini pretzels (about 3 cups)
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, melted

  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 2 cups cold milk
  • 3/4 cup creamy peanut butter

  • 1 1/2 cups Cool Whip™ frozen whipped topping, thawed
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon chocolate-flavour syrup
  • 3/4 cup (from 230 g bag) Reese's™ peanut butter cups miniatures


  • 1
    Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
  • 2
    In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
  • 3
    In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
  • 4
    Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

  • Trademarks referred to herein are the properties of their respective owners.
  • Top with sweetened whipped cream in place of whipped topping to be truly decadent.
  • Use bottom of measuring cup to pack crumbs firmly in pie plate.

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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