Lightened Up Peanut Butter Ice Cream Pie

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Or try my cookie dough lovers ice cream pie.

6 ingredient Peanut Butter Ice Cream Pie that’s lightened-up. Go ahead, have another slice!

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

My early birthday dessert! My birthday is May 27th and we will be home in Philadelphia celebrating Memorial Day and my birthday, so I wanted to share with you what I’ll be making for the special day. I’m also making super moist carrot cake for my Dad – his birthday is the day after mine. This ice cream pie is such an easy dessert and would be a wonderful addition to any summer party. As long as there is a freezer nearby!

What we have here is light peanut butter cup ice cream mixed with fat free Cool Whip, lying in an Oreo cookie crust, ribboned with peanut butter in the center and on top, and sprinkled with Reese’s Pieces. Surely this gorgeous, mouthwatering pie is not diet food, but it’s not like I used full-fat ice cream, right?!

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

Here’s the ice cream I used. Edy’s is the brand name where I am from, but it is also called Dreyer’s. Any kind of ice cream or frozen yogurt will work in this recipe.

Low fat, full fat, fat-free – and any flavor you wish. You could use vanilla frozen yogurt and chop up some Reese’s Peanut Butter Cups and mix those into the ice cream filling. Now that sounds amazing.

Reduced Fat Edy's Peanut Butter Cup Ice Cream

There are only 6 ingredients that you need in order to make this pie. Combine 1 quart of your ice cream (which is 2/3 of a normal ice cream carton) of choice with 8 oz of frozen whipped topping (which is 1 tub of Cool Whip). This will be your pie filling. The Cool Whip makes it extra creamy, while similtaneously making it lighter. Try using heavy cream instead!

Make sure the ice cream is softened and the Cool Whip is thawed. It makes things much easier, trust me. Spread 1/2 of the filling into the homemade Oreo cookie crust (homemade = so much better). Melt 1/4 cup of peanut butter and drizzle half of it on top. Layer with the rest of the filling, then the rest of the melted peanut butter, and top it all off with Reese’s Pieces. Freeze for 6 hours.

You’ve just made the easiest lightened-up ice cream pie in the world. Peanut Butter Style. 

Lightened Up Peanut Butter Ice Cream Pie. Only 6 easy ingredients! sallysbakingaddiction.com

Lightened-Up Reese's Peanut Butter Ice Cream Pie. Only 6 ingredients! @sallybakeblog

It’s so good, I could scream. For ice cream. (I’m so corny, I know.)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Love ice cream? Then try these desserts: cake batter cookie ice cream sandwichescookie dough lovers ice cream pie, M&M ice cream cookie sandwiches, easy 5 layer ice cream cake, rainbow cookie ice cream sandwiches, berries ‘n’ cream icebox cake, and blueberry lemon icebox cake.

Lightened Up Peanut Butter Ice Cream Pie

Ingredients:

Oreo Cookie Crust

  • 2 cups reduced fat Oreos (about 18 Oreos)
  • 5 Tablespoons (1/3 cup) unsalted light butter, melted (or full fat butter)

Filling

  • one 8-ounce container fat free Cool Whip, thawed OR 1 cup heavy cream
  • 1 quart light peanut butter ice cream, softened
  • 1/4 cup creamy peanut butter
  • 1/2 cup Reese's Pieces, crushed

Directions:

  1. Make the crust by combining the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.
  2. Make the filling: In a large bowl, mix the Cool Whip and ice cream together until softened and combined evenly. Spoon 1/2 of the mixture into prepared crust. Melt the peanut butter and drizzle half over the filling. Layer the rest of the filling on top and drizzle with the remainder of the melted peanut butter. Sprinkle with crushed Reese's Pieces. Cover and freeze for about 6 hours or until firm.
  3. Before serving, allow to sit at room temperature for 5-10 minutes to soften before slicing. Keep chilled in the freezer up until you serve the pie.

Recipe Notes:

  1. Any kind of ice cream or frozen yogurt will be fine.  Make sure you check the size of the ice cream carton. Most cartons are 1.5 quarts.  You only need 1 quart for this recipe.

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I also want to make my favorite Homemade Funfetti Cupcakes for my birthday. There is never too much dessert on your birthday, right?!

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

See more peanut butter recipes. (there’s a ton!)

138 Comments

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  1. I love that slow churned ice cream, I buy it all the time… I usually just end up eating twice as much because I’m saying to myself it’s lighter :). This looks so good Sally!

  2. Happy Birthday to you indeed! Man, I feel like I jipped myself on my birthday now. This looks amazing and I can’t wait for a reason to make it. Next time the wife wants ice cream she’s going to be pleasantly surprised!

    Hope you have a happy birthday!!

  3. I headed straight to the store and bought the ingredients to make this last night. Made it (fastest dessert, ever!) and brought it in to work today. It was TO DIE FOR! Seriously, I’m already planning to make it again this weekend. I wouldn’t change a thing!

    1. Hahaha Kristy, I ate my fair share of slices of this pair – even if it wasn’t “lighter” – I still would have!

  4. I love you for lightening up one of my favorite treats in the entire world! I won’t feel bad if I end up eating half the pie! Happy Birthday Sally! xo

    1. Thanks for the birthday wishes Chung-Ah! That’s funny about Jason. But seriously who could ever hate ice cream pie? I don’t blame him for loving it!

  5. Happy birthday Sally!! I stumbled upon your website not long ago looking for a thick brownie recipe. We’ve been wanted to try to make brookies, but in a cookie shape, not a brownie. (Do you think that would even work?? I’d love your opinion!) I’ve tried quite a few of your recipes (your cinnamon rolls are delish!), and I’ve loved every one of them! You are AWESOME. 🙂

    1. Brookie in cookie form and not bar form. Hmm. That could definitely work, but I’d have to think about it for awhile! I’m glad you loved my cinnamon rolls. 🙂 And thank you so much for the birthday wishes Kelsey!

      1. Definitely let me know if anything happens to come to you in a vision 😉 I’ll be working on it this summer! I mean who wouldn’t want a brownie and chocolate chip cookie smooshed together in cookie-form?? (the correct answer is no one!!)

      2. I certainly would want one! Keep me posted if you think of anything Kelsey! Thank you 😀

  6. I made this over the weekend and it tasted really yummy! The only problem was, even after 10 minutes of sitting on the counter post-freeze, the crust remained stuck to the base of the springform. Whenever I cut a slice, it would be just the filling, and no amount of scraping or digging would get the crust off. We just put some Oreos on top, but any idea why this may have happened?

    1. Was your spring-form pan non-stick? If not, that is why. Spray it with non-stick spray next time. Thanks Rosie!

  7. I’ve got to say – if you wanted to save a whole bunch MORE calories and fat, you could use the frozen banana ice cream trick (frozen bananas whirled up in a food processor until froyo consistency) and even add in a couple chopped up PB cups to that mixture. It would be yummy because honestly.. who doesnt like PB and banana together?!

  8. Sally, I’m planning to make this pie this weekend, but I only have a 9 inch springform, not an 8 inch. Do you have any suggestions about how to increase the recipe to fit a larger pan?

    Thanks!

    1. Only 1 inch difference – not a big deal for this particular recipe. Just make the recipe as indicated. Enjoy!

  9. Hi Sally! I made this pie again because it was so delicious! I have it in the freezer with aluminum foil wrapped over the top of the spring form pan. How long will it last in the freezer with just aluminum foil for a lid. Was wondering if it would last at least a week without a freezer tight lid!

  10. Could you make this with chocolate chip cookies that were crumbled for the crust? How many cookies do you think it would need?

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