No‑Bake Peanut Butter Chocolate Pretzel Pie is a heavenly dessert that starts with a salty crunch and ends in rich, creamy sweetness. If you’re craving a treat that combines salty pretzels, creamy peanut butter, chocolate, and whipped topping — all without turning on the oven — this recipe is your dream come true. In just a few steps and with simple ingredients, you’ll create a crowd‑pleaser that looks impressive and tastes even better. It chills, it slices, and it satisfies every craving: sweet, salty, chocolatey, and utterly divine.
Why You’ll Love This Recipe
- Flavor contrast: The salty pretzel crust battles the sweetness of the peanut butter and chocolate pudding — a match made in dessert heaven.
- Texture play: Crunchy base, silky peanut butter‑cream cheese layer, smooth chocolate pudding, fluffy whipped topping. Each bite has something different.
- No bake, no stress: Skip the oven, heat, and fuss. Perfect for hot days or when you want dessert fast.
- Kid‑friendly and crowd‑pleasing: Loved by both young and old — great for potlucks, parties, or family dessert nights.
- Customizable: You can adapt flavors, toppings, or use dairy‑free versions to suit dietary needs without losing the magic.
Ingredients
Here’s what you’ll need:
- 8 oz pretzels, crushed (plus extra for garnish if desired)
- 4 Tbsp butter, melted
- 16 oz cream cheese, softened to room temperature
- 5.9 oz instant chocolate pudding mix
- 2 cups powdered sugar
- 1 cup creamy peanut butter (plus a little extra for topping, if you like)
- 8 oz whipped topping
- 2½ cups milk
Step‑by‑Step: How to Make No‑Bake Peanut Butter Chocolate Pretzel Pie
- Prepare the crust
- Crush the pretzels into small, fine pieces.
- Melt the butter in the microwave (or on stovetop).
- Mix the crushed pretzels and melted butter until they’re well coated.
- Press the mixture firmly and evenly into the bottom of a 7×10‑inch baking dish to form a solid crust.
- Make the peanut butter‑cream cheese layer
- In a mixing bowl, blend the room‑temperature cream cheese, powdered sugar, and creamy peanut butter.
- Whip until the mixture is smooth and free of lumps.
- Spread this layer evenly over the pretzel crust.
- Prepare the chocolate pudding layer
- Follow the directions on your instant pudding package, but reduce the milk by ½ cup. For a 5.9‑oz chocolate instant pudding, use 2½ cups milk instead of the usual 3 cups.
- Whisk until the pudding thickens.
- If using dairy‑free (or low‑fat) milk, make sure the milk (and even the bowl) is cold, and use a hand or stand mixer at high speed to help the pudding set properly.
- Once thick, pour the pudding evenly over the peanut butter‑cream cheese layer and smooth the top.
- Add whipped topping
- Spread the whipped topping gently over the pudding layer so it covers everything in a smooth, even layer.
- Chill & serve
- Refrigerate the assembled pie for at least 1 hour to allow all layers to set up.
- Once chilled, slice, garnish (extra pretzel bits or a drizzle of peanut butter if you like), and serve. Enjoy!
Helpful Tips
- Soften your cream cheese well ahead of time so it blends cleanly with the peanut butter. Cold cream cheese will lead to lumps.
- Press the crust down firmly so it holds together when slicing. A flat bottom of a measuring cup helps compact pretzel crust evenly.
- For the pudding layer: chilling everything makes a difference (cold bowl, cold milk) especially with dairy‑free or lighter milks.
- If the whipped topping is sweetened too much, you can use slightly less and adjust to taste.
- Slicing with a sharp knife dipped in hot water helps make clean slices.
Substitutions And Variations
- Dairy‑free: Use dairy‑free cream cheese, dairy‑free whipped topping, and dairy‑free pudding or make your own using agar/vegan thickener.
- Crunch variation: Mix some chopped peanuts or crushed peanut butter cups into the crust or topping.
- Flavor boosts: Add a teaspoon of vanilla extract to the peanut butter layer.
- Chocolate type switch: Swap chocolate pudding for dark chocolate, milk chocolate, or even chocolate fudge pudding to suit your preference.
- Swirl effect: Drizzle melted peanut butter or chocolate on top and use a toothpick to swirl for decoration.
- Mini pies or cups: Scale down into individual cups or ramekins for easy portioning.
Storage Instructions
- Cover the pie with plastic wrap or use a lid to keep it airtight.
- Refrigerate up to 3–4 days — after that the crust may soften too much and layers may lose sharpness.
- For longer storage, freeze slices in airtight containers. Thaw overnight in the fridge before serving — note that frozen whipped topping might lose some texture.
Nutritional Information
(approximate per serving, assuming 8 servings from 7×10 pan)
| Component | Estimate per slice |
|---|---|
| Calories | ~ 550‑650 kcal |
| Total Fat | ~ 35‑40 g |
| Saturated Fat | ~ 15‑20 g |
| Cholesterol | ~ 50‑70 mg |
| Sodium | ~ 400‑600 mg |
| Total Carbohydrates | ~ 50‑60 g |
| Sugars | ~ 30‑40 g |
| Protein | ~ 8–10 g |
Note: Values vary depending on specific brands of ingredients used.
Serving Suggestions
- Serve chilled, optionally topped with extra crushed pretzels or a drizzle of peanut butter or chocolate sauce.
- Great with a scoop of vanilla ice cream on the side for contrast.
- Pair with a fresh fruit like sliced strawberries or banana for a lighter bite.
- Coffee or cold milk go beautifully with rich peanut butter + chocolate.
Frequently Asked Questions About No‑Bake Peanut Butter Chocolate Pretzel Pie
Q: Can I make this pie ahead of time?
A: Yes! In fact, making it ahead is great. Just assemble everything, refrigerate for at least 1 hour so layers set, then cover tightly and keep chilled. It stays good for 3–4 days in the fridge. After that, textures may degrade, especially the pretzel crust which could soften.
Q: Can I freeze it?
A: You can freeze slices. Wrap individual slices tightly in plastic wrap or foil, and place in freezer‑safe containers. When you want one, thaw overnight in the fridge. Be aware that whipped topping may lose a bit of fluffiness, but the flavor holds up nicely.
Q: What if I don’t have instant pudding mix?
A: You could use homemade chocolate pudding or pudding made from scratch (using cornstarch, cocoa, sugar, milk). Just be sure it thickens enough — sometimes homemade pudding sets more slowly. Chill it well before layering.
Q: How do I prevent the crust from becoming soggy?
A: Press it firmly to compact it. Chill it before adding wetter layers if possible. Also, serve it relatively soon rather than leaving at room temperature too long. If you expect leftovers, keep chilled.
Q: Can I reduce sugar?
A: Yes — you might cut back powder‑sugar slightly in the peanut butter layer. Or choose a less sweet instant pudding. Just taste as you go so it’s balanced against the salty crust.
Conclusion
Thank you so much for trying out this No‑Bake Peanut Butter Chocolate Pretzel Pie recipe with me. I absolutely love how the salty pretzel crust combines with creamy peanut butter and rich chocolate — it’s one of my favorite dessert hybrids. It’s easy to make, doesn’t heat up the kitchen, and always gets compliments. I hope you enjoy every bite, whether you’re making it for a family gathering or just a special treat for yourself. Here’s to sweet moments, delightful flavors, and many happy dessert memories — happy baking (or rather chilling!) and thanks for being part of this food‑loving community.
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No‑Bake Peanut Butter Chocolate Pretzel Pie
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 8 servings 1x
Description
This no-bake peanut butter chocolate pretzel pie is layered with a salty-crunchy pretzel crust, a creamy peanut butter filling, rich chocolate pudding, and fluffy whipped topping. It’s the ultimate sweet-salty dessert that’s easy to make and always a crowd favorite.
Ingredients
8 oz pretzels, crushed (plus extra for garnish if desired)
4 Tbsp butter, melted
16 oz cream cheese, softened
5.9 oz instant chocolate pudding mix
2 cups powdered sugar
1 cup creamy peanut butter (plus extra for topping if desired)
8 oz whipped topping
2½ cups milk
Instructions
- Prepare the crust
- Crush the pretzels into small, fine pieces.
- Melt the butter in the microwave (or on stovetop).
- Mix the crushed pretzels and melted butter until they’re well coated.
- Press the mixture firmly and evenly into the bottom of a 7×10‑inch baking dish to form a solid crust.
- Make the peanut butter‑cream cheese layer
- In a mixing bowl, blend the room‑temperature cream cheese, powdered sugar, and creamy peanut butter.
- Whip until the mixture is smooth and free of lumps.
- Spread this layer evenly over the pretzel crust.
- Prepare the chocolate pudding layer
- Follow the directions on your instant pudding package, but reduce the milk by ½ cup. For a 5.9‑oz chocolate instant pudding, use 2½ cups milk instead of the usual 3 cups.
- Whisk until the pudding thickens.
- If using dairy‑free (or low‑fat) milk, make sure the milk (and even the bowl) is cold, and use a hand or stand mixer at high speed to help the pudding set properly.
- Once thick, pour the pudding evenly over the peanut butter‑cream cheese layer and smooth the top.
- Add whipped topping
- Spread the whipped topping gently over the pudding layer so it covers everything in a smooth, even layer.
- Chill & serve
- Refrigerate the assembled pie for at least 1 hour to allow all layers to set up.
- Once chilled, slice, garnish (extra pretzel bits or a drizzle of peanut butter if you like), and serve. Enjoy!
Notes
For clean slices, use a sharp knife dipped in hot water.
Cold ingredients help the pudding set better, especially if using dairy-free milk.
Store covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 35g
- Carbohydrates: 55g
- Protein: 9g