No-bake Snickers Pie is a rich, creamy, peanut butter pie with pieces of Snickers bars in every bite. Talk about a melt in your mouth dessert. You haven’t lived life until you’ve had a slice of this crowd favorite pie.
The combination of peanuts, caramel, and chocolate are so satisfying when you bite into a Snickers candy bar. With a fluffy cream cheese and peanut butter pie base, we build those same flavors in this dream dessert. The graham cracker crust and chunks of chopped candy bar create layers of texture.
No bake desserts are my jam during the warmer months, because who really wants to turn on the oven? I make things like the best no bake cheesecake you have ever tasted, my famous chocolate cream pie, and the classic key lime pie.
If you’re really a snickers fanatic, don’t miss this deep fried snickers recipe we did over on our Family Dinners site.
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🍫 Ingredients:
- Pie Crust: I am using a a homemade graham cracker crust, but you can purchase a pre-made graham cracker crust if you wanted. There is a pretty big difference in flavor, though, so take the few extra minutes to put one together from scratch if you can.
- Cream Cheese: Leave time for it to soften so the pie is ultra creamy. We use full fat cream cheese, but this pie is super rich and a reduced fat cream cheese will work just fine if you prefer.
- Peanut Butter: Crunchy peanut butter or chunky peanut butter works the best for Snickers pie. But if you’re a creamy peanut butter fan, that works too. The added crunch gives more texture to the pie, but the flavor will be the same without.
- Powdered Sugar – we sweeten the cheesecake base with powdered sugar. Granulated sugar will also work.
- Instant Pudding Mix: Grab the cheesecake kind to accentuate the cheesecake flavor profile. If you can’t find it, you can use vanilla pudding mix instead.
- Heavy Whipping Cream – for the delicious center of the pie – this thins out the instant pudding mix. You could use milk instead of the heavy cream for a bit of a lighter pie. You will not need as much.
- Cool Whip: Make sure it’s thawed completely before using. I set my Cool Whip in the refrigerator a few hours before mixing up the recipe or on the countertop for about 30 minutes.
- Snickers Bars: I’m using full size, you can also use the mini or snack versions; it will just take more of them.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- If you have another favorite candy bar, try it!. We’ve tried this with butter finger bars for those extra peanut butter flavors, Payday bars and Milky Way bars.
- Like Chocolate? Try an Oreo cookie crust or a delicious chocolate graham cracker crust for a more intense chocolatey flavor.
- You can also sprinkle graham cracker crumbs on the top of the pie or crunchy peanuts!
- Drizzle the top of your snickers pie with caramel sauce, chocolate sauce or chocolate syrup, or peanut butter. We also added some chopped peanuts.
- Learn more about piping decorations in my cake decorating tips and tutorials.
🔪 Instructions:
Step 1: Beat together the cream cheese, powdered sugar, and peanut butter in a large bowl until combined using an electric mixer.
Step 2: Then mix in the cheesecake pudding mix. The mixture will be thick and lumpy.
Step 3: While mixing, slowly pour in the heavy whipped cream. Don’t add it all at once as it will be more difficult to get a smooth filling.
Step 4: Gently fold in half of the Cool Whip. Beat until it’s fluffy.
Step 5: Chop 6 candy bars into small bite size pieces and fold them into the peanut butter mixture using a spoon or spatula.
Step 6: Scoop the filling into the prepared graham cracker crust, smoothing the top into a mound.
Step 7: Pipe the remaining Cool Whip topping on top of the whole pie and decorate with the leftover Snickers pieces.
Step 8: Place the pie in the fridge for at least 3 hours before serving. Avoid putting the pie in the freezer for a faster set time. It may change the consistency of the pudding filling.
GARNISH/SLICE/SERVE: Once fully chilled, cut a slice of this pie and serve!
Recipe Tips for Snickers Pie Recipe
Take a few minutes to make the graham cracker crust yourself – the flavor is unmatched with store bought crust.
Drizzle the heavy cream into the pie filling slowly while continuously beating with a hand mixer (or stand mixer!) to ensure everything smooths out. The filling will be very thick and lumpy after combining the dry pudding mix and a slow drizzle allows everything to loosen up evenly.
Fun Fact
The name “Snickers” has humble beginnings. The chocolate-coated peanut, caramel and nougat bar was named after the Mars family’s favorite horse.
Recipe FAQs
This pie is best when it’s eaten the same day it’s made. However, you can store it in the refrigerator, covered for up to 2 days.
Yes, you can. Once its complete ready and assembled, any leftovers can be frozen for up to 1 month. For easier storage, I’d separate pieces on a cutting board or cookie sheet and once frozen, separate each with parchment paper or plastic wrap and freeze in an air-tight container. Thaw in the refrigerator overnight. Note that the texture may not be the same after thawing due to the pudding in the filling.
More NO BAKE Pies and Easy Desserts You’ll Love
If you tried this Snickers Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Snickers Pie
Ingredients
- 1 graham cracker pie crust
- 8 oz. cream cheese softened
- 1 cup chunky peanut butter
- ½ cup powdered sugar
- 1 3.4-ounce box cheesecake instant pudding mix
- 1 ½ cups heavy whipping cream
- 1 8 oz Cool Whip
- 9 bars Snickers candy bars
Instructions
- In a large mixing bowl, beat together cream cheese, peanut butter, and powdered sugar until fully combined.
- Beat in the cheesecake pudding mix.
- Slowly pour in heavy cream while continuing to beat with the hand mixer.
- Fold ½ of the Cool Whip into the peanut butter mixture until fluffy and combined.
- Chop 6 of the Snickers bars into bite size pieces and fold into the peanut butter mixture.
- Transfer the pie filling into the graham cracker crust and smooth the top into a mound.
- Use the remaining Cool Whip to pipe decorations on the top of the pie and decorate with the remaining candy bars as desired.
- Sprinkle with chopped peanuts, graham cracker crumbs, a drizzle of caramel, or mini chocolate chips.
- Chill for at least 3 hours before cutting and serving.
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