Light Peanut Butter Ice Cream Pie

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

slice of peanut butter ice cream pie on a white plate

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?!

peanut butter ice cream pie

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.

container of 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. 

peanut butter ice cream pie on a white dessert stand with a slice cut and placed on a dessert server

slice of peanut butter ice cream pie on a white plate with a fork

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.

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slice of peanut butter ice cream pie on a white plate

Lightened Up Peanut Butter Ice Cream Pie

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours, 15 minutes
  • Yield: serves 12
  • Category: Frozen Dessert
  • Method: Baking
  • Cuisine: American


6 ingredient peanut butter ice cream pie that’s lightened-up. Go ahead, have another slice!


Oreo Cookie Crust

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


  • 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


  1. Make the crust: Combine 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.


  1. Ice Cream: 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.

Keywords: light peanut butter ice cream pie, peanut butter ice cream pie


Comments are closed.

  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!

    1. That sounds a lot like me. Eating twice as much “light” ice cream. ha!

  2. Caroline @ Pass the Cocoa says:

    Yum! Love all the peanut buttery goodness (: Happy early birthday, Sally!

  3. Oreo peanut butter pie – sounds great! This is an oreo cookie crust. I love oreos + peanut butter together!

  4. Christine @ 24 Carrot Kitchen says:

    Happy Birthday!

    This pie looks amazing and so worth the splurge!

    1. Thank you for the birthday wishes, Christine!

  5. ashley - baker by nature says:

    You’re going to be in Philly May 27?! Me too! That’s my hometown 😉

    Happy almost Bday! And this pie looks amazing!!!

    1. Thanks Ashley! And yes, that’s my hometown!

  6. PapaLos - The Man, The Chef, The Dad says:

    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!!

  7. 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. Hi Erica! So glad you liked it. 🙂 I’m making it again this weekend too!

  8. Kristy @Sweet Treats & More says:

    Holy crap I need this. now. Looks amazing and you know I’m a sucker for peanut butter. Tell me it’s lightened up and I’ll eat the whole dang thing (well, probably would either way!!)

    Love this Sally!

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

  9. Rachel @ Bakerita says:

    Holy moly, I NEED this in my life. PB + chocolate are my favorite ever, and lightened up? Can’t resist that 🙂

  10. 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 bday wishes my friend!!

  11. Chung-Ah | Damn Delicious says:

    Did you know that Jason HATES pie but he loves ice cream pie?! He is going to be over the moon when I make this for him!

    And happy early birthday! Have an extra slice of cake for me 🙂

    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!

  12. Nutmeg Nanny says:

    Oh goodness, this pie looks like a dream 🙂 I love it!
    Happy Birthday 🙂

  13. 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 😀

  14. Angela @ another bite please says:

    Happy Birthday Sally! Hope you had a wonderful day celebrating!!!!!

    1. I did have a nice birthday, Angela! Thank you =)

  15. 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!

  16. Jennie @themessybakerblog says:

    All I have to say is make this. Drop everything and make this pie right this instant. It’s amazing, and so simple to make. Thanks, Sally!

    1. Thanks Jennie – and I agree. I would eat this for breakfast if it were acceptable. 🙂

  17. 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?!

    1. I love banana whip! It’s my favorite “ice cream” – thanks for the suggestion.

  18. Gimme all the peanutbutter!! This looks amazing and will be made 🙂

    1. Thanks Renee! I hope you enjoy 🙂

  19. 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?


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

  20. So. Amazing. Sally!!!!!! OMG I wish that I had the stuff to make that right now!

  21. 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!

  22. If I don’t have a springform pan, would a pie pan work? Or would it not be large enough?

  23. 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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