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No Bake Peanut Butter Strawberry Fluff Pie is an easy summer treat. A salty crushed pretzel crust balances the sweetness and the addition of marshmallow creme makes each slice extra smooth and creamy. Awesome!

No Bake Strawberry Peanut Butter Fluff Pie

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5 from 1 review

  • Author: Erin Browne
  • Yield: 1 deep dish 9-inch pie 1x


  • For the crust:
  • 2 cups pretzels, crushed into a fine crumb with some small pieces
  • 1 stick unsalted butter, melted
  • For the filling:
  • 1 8 oz package cream cheese at room temperature
  • 3/4 cup smooth peanut butter
  • 1 7 oz jar marshmallow creme
  • 1 8 oz container frozen whipped topping (Cool Whip), thawed
  • 1 heaping cup fresh strawberries, washed and thoroughly dried, finely diced, plus more for decoration
  • For the drizzle:
  • 1/2 cup powdered sugar
  • 2-4 TBS milk
  • 3 TBS smooth peanut butter


  1. Combine melted butter with crushed pretzels, making sure the mixture is very wet and easily sticks together (add more butter if needed). Press mixture evenly into the bottom of a 9-inch springform pan and press up the sides. Place crust in the refrigerate while the filling is prepared.
  2. In a large mixing bowl using a hand or stand mixer, beat the softened cream cheese for 2-3 minutes until creamy and smooth. Add the peanut butter and continue mixing until thoroughly combined, and then beat in the marshmallow creme.
  3. Fold in the thawed whipped topping and strawberries until smooth and then spread mixture into the prepared crust. Refrigerate for 3-4 hours (or overnight) until set.
  4. In a small bowl, combine the powdered sugar with 2 TBS of milk and stir until combined. Stir in the peanut butter and add more milk as needed until the mixture easily drizzles off of a spoon. Drizzle onto chilled pie.
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