No Bake Peanut Butter Iceberg Pie


A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate.

Prep Time:
15 mins
Additional Time:
4 hrs 15 mins
Total Time:
4 hrs 30 mins
8 servings


  • 1 cup Peter Pan® Creamy Peanut Butter, divided

  • 1 (9 inch) chocolate or graham cracker crumb crust

  • 2 (0.73 ounce) envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix

  • 1 tablespoon hot water

  • 2 ¼ cups vanilla ice cream, softened

  • Reddi-wip® Original Dairy Whipped Topping


  1. Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.

  2. Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

  3. Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.

  4. Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.

Nutrition Facts (per serving)

429 Calories
30g Fat
34g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 429
% Daily Value *
Total Fat 30g 39%
Saturated Fat 8g 42%
Cholesterol 17mg 6%
Sodium 388mg 17%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Total Sugars 20g
Protein 10g
Vitamin C 0mg 1%
Calcium 56mg 4%
Iron 1mg 5%
Potassium 121mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.