Peanut Butter Pretzel Pie
A sweet-and-salty layered dessert with a baked pretzel crust, creamy peanut butter cheesecake filling, chocolate pudding, and a fluffy whipped topping finished with peanut butter candies
Yields: 12-15
Prep Time: 25 minutes
Cook Time: 10 minutes
Special Equipment: 9x13 pan
Ingredients
2 ¼ cups crushed pretzels
¼ cup white sugar
¾ cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1 ½ cups confectioner’s sugar
1 teaspoon vanilla extract
8 ounces whipped topping (half of the total)
Chocolate Layer:
1 (5.9 ounce) package instant chocolate pudding
2 ½ cups cold milk
Top Layer:
8 ounces whipped topping (remaining half)
½ cup chopped peanut butter cups
Coated peanut butter candies (such as Reese’s Pieces®), as needed
Directions
Make the Crust: Preheat oven to 350°F. Mix crushed pretzels, white sugar, and melted butter. Press into a 9x13-inch baking dish. Bake about 10 minutes. Cool completely.
Prepare the Peanut Butter Filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add confectioner’s sugar and vanilla; mix until combined. Fold in 8 ounces of whipped topping. Spread evenly over cooled crust.
Prepare the Chocolate Pudding: Whisk pudding mix with cold milk until thickened. Spread over the peanut butter filling.
Top with Whipped Cream and Candy: Spread the remaining 8 ounces of whipped topping over the pudding layer. Sprinkle with chopped peanut butter cups and coated peanut butter candies.
Chill and Serve: Refrigerate until fully set, about 2 hours. Cut into squares and serve chilled.
