A creamy, no-bake Amish Peanut Butter Cream Pie with layers of peanut butter crumble, vanilla pudding, and whipped cream.

Scale

1 baked 9-inch pie crust

½ cup powdered sugar

¼ cup creamy peanut butter

1 box (3.4 oz) instant vanilla pudding mix

1½ cups cold milk

½ cup peanut butter

1 cup whipped topping

2 cups whipped topping for topping

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1. Mix powdered sugar and peanut butter to form crumbles.

2. Whisk pudding mix and milk until thick.

3. Add peanut butter and blend until smooth.

4. Fold in whipped topping gently.

5. Sprinkle half crumbles in pie crust.

6. Add filling and smooth the top.

7. Cover with whipped topping.

8. Add remaining crumbles and chill 2 hours.

Use crunchy peanut butter for texture.

For dairy-free, substitute plant milk and dairy-free topping.

Chill overnight for best results.