Back in high school, I was obsessed with a little something called peanut butter pie. A no-bake combination of PB, Cool Whip, cream cheese and a few other ingredients, peanut butter pie was easy to throw together and delicious enough to impress just about anyone. I brought it to every party, gathering and event for several years, but it kind of fell off my radar once I started getting more into cooking and experimenting with more recipes. The thing is, though, that in all the sweets and treats I’ve made, I don’t think anything has been as much of a hit as peanut butter pie always was. Sometimes simplicity just trumps the fancy stuff!
With Father’s Day tomorrow, I decided to pull out my old peanut butter pie recipe and make it as a special dessert for my family to enjoy. However, I made a few small changes that may have made it even better than it was before…
I present to you, Raspberry Nutella Pie.
- 2 9-inch graham cracker crusts (I used chocolate)
- 8 oz container Cool Whip or frozen whipped topping
- 8 oz cream cheese
- 1.5 cups powdered sugar
- 1 cup Nutella (I just used an entire jar, 1 cup + 2 T)
- 1/2 cup milk
- 1 pint fresh raspberries