Step into the realm of effortless indulgence with a No Bake Chocolate Peanut Butter Banana Pie that promises a culinary escape without the preheat. Imagine the divine trinity of chocolate, peanut butter, and banana coming together in a symphony of flavors, all resting on a crumbly, buttery crust that requires zero oven time. This recipe is your ticket to a dessert that not only whispers sweet nothings to your taste buds but also offers a hassle-free journey to decadence. Perfect for those sultry summer days when the mere thought of turning on the oven sends you into a sweat, or for those spontaneous gatherings where you want to dazzle without the frazzle. Let’s dive into a dessert that’s as easy to make as it is to devour.

No Bake Chocolate Peanut Butter Banana Pie Recipe

Yield: 6-8
Prep Time: 25 min
Chill Time: 4 hours
Total Time: 4 hours and 25 min


Oreo Crust:
2 1/2 cups Oreo Cookies, crushed and filling removed
1⁄4 cup sugar
1⁄2 cup melted butter

1 – 8 ounce package cream cheese, room temp
1⁄2 cup powder sugar
1⁄2 cup creamy peanut butter
1 – ( 16 ounce container) Cool Whip, thawed
1 – ( 3.4 ounce box) instant chocolate pudding
1 cup whole milk
3-4 sliced fresh bananas
2 cups of Whipped Cream
1⁄4 cup of creamy peanut butter
1⁄4 cup of chocolate shavings


Oreo Crust:
In a medium-sized bowl add the Oreo cookies, sugar, and melted butter.

Mix until fully combined.

Pour into an ungreased springform pan.

Using your hands lightly press the crust into the pan.

Make sure all sides and bases are even.

Place in the refrigerator for 30 min.

In a bowl of a stand mixer add the cream cheese, powdered sugar, and 1⁄2 cup peanut butter.

Mix on medium to high until creamy.

Remove the bowl from the stand mixer and gently fold in 1⁄2 cup Cool Whip until it is light and fluffy.

Set to the side.

In a large bowl add the chocolate pudding mix and milk.

Whisk until fully combined.

Set it to the side to thicken.

Add 1 cup Cool Whip and gently fold it in with the chocolate pudding mixture.

Using a large cookie/ice cream scoop begin to scoop the peanut butter mixture and the chocolate mixture into the crust.

Alternate each one until halfway full.

Spread the mixtures evenly in the crust.

Lay your banana slices on top of the filling flat.

Now continue to add your mixtures until full.

Spread the mixtures evenly for a smooth surface.

Add 1 1⁄2 cups of Cool Whip and spread it evenly on top of the pie.

Refrigerate the pie for 3-4 hours or until completely chilled.

Place a 1⁄4 cup of peanut butter in a microwave-safe bowl.

Heat for 15-20 seconds.

Drizzle the warm peanut butter on top of the pie.

Place a decorative dollop of whipped cream on the edge of the pie and add fresh chocolate shavings on top.

Garnish with fresh sliced bananas on top of the dallops.


As you lay down your spatula and step back to admire your no-bake masterpiece, let the satisfaction sink in. Your Chocolate Peanut Butter Banana Pie stands as a testament to the magic of mix, chill, and serve. It’s a dessert that didn’t just bypass the oven but took a shortcut straight to flavor town, proving that simplicity and sophistication can indeed go hand in hand.

Whether it’s the cool, creamy layers that speak to your soul or the crunch of the crust that sings to your senses, this pie is a celebration of easy elegance. So, as you slice through the decadence and serve up a piece of chilled perfection, remember this: in the world of dessert making, sometimes the sweetest victories require the least heat. Here’s to many more no-bake adventures that end as deliciously as this one.

Chocolate Peanut Butter Banana Pie