Perfect Peanut Butter Pie Parfaits

Perfect Peanut Butter Pie Parfaits are creamy, rich and luscious, I can’t resist and you won’t be able to resist either. A perfect make ahead dessert!

You know how there’s that one dessert that you never, ever make because, if you do, you’ll find yourself at the refrigerator door eating spoonful after ridiculously large spoonful until there’s nothing left to do but lick the bowl scrape out the last remnants and cry? This is that dessert for me.

It’s basically a peanut butter pie that I’ve turned into Perfect Peanut Butter Pie Parfaits. Are they really perfect, you ask? Yes, yes they are. They’re creamy and not too peanut-buttery with just a smidge of texture from the buttery graham crackers and did I mention the tiny bit of hot fudge that I hide at the bottom? It’s a sort of consolation prize for that sad moment when you’re almost to the end of your Perfect Peanut Butter Pie Parfait but then you discover an extra little treat at the bottom to help console you 🙂

I layer these with chopped peanut butter cups – and that’s how I’ve written the recipe – but I actually prefer just a few on top. The Mr. prefers more pb cups though, so it’s really just your personal preference. The beauty of this recipe is you can really do it any way you like and they’ll still taste and look fantastic. A can’t-go-wrong dessert!

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Perfect Peanut Butter Pie Parfaits

Yield: 6 large servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These make decent-sized servings. You can easily use more glasses and double the servings, if desired.

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Ingredients

• 9 graham crackers, crushed
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 cups whipping cream
• 3/4 cup confectioners sugar
• 3/4 cup creamy peanut butter
• 12 oz. cream cheese, softened
• 1/4 cup hot fudge, divided
• 24 mini Reese’s Peanut Butter Cups, chopped

Instructions

1. Mix together crushed graham crackers, sugar and melted butter. Set aside.
2. Whip cream and confectioners sugar to stiff peaks, taking care not to over whip. Add peanut butter and softened cream cheese, mixing until thoroughly combined.
3. Divide hot fudge between six dessert dishes (or pretty glasses, get creative)! Sprinkle some graham cracker mixture, then a few large spoonfulls of PB pie mixture, then a few of the chopped peanut butter cups. Continue layering as desired until all ingredients are gone, reserving a few chopped peanut butter cups and/or some crushed graham crackers for the top layer.
4. Refrigerate for at least two hours before serving.
5. VITAMIX VERSION:
6. Replace Step 2, above: Add cream to Vitamix. Start at Variable 1, go quickly to 10 then immediately to High. Whip for 10 seconds or until cream is thick and no longer running through the blades.
7. Add peanut butter, cream cheese and confectioners sugar. Start at Variable 1, go quickly to 10 then immediately to High. Using the tamper, push ingredients into the blades and process until smooth and creamy. Continue with step 3 above.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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