Description
Butterfinger Pie is a creamy no-bake dessert made with crushed Butterfinger candy bars folded into a fluffy peanut butter and cream cheese filling, set in a chocolate cookie crust and topped with whipped topping and extra candy pieces.
Ingredients
- 1 chocolate cookie pie crust (9-inch)
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 4 Butterfinger candy bars, crushed
- Extra crushed Butterfinger pieces for topping
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
- Fold in the whipped topping gently until the mixture becomes light and fluffy.
- Stir in the crushed Butterfinger candy bars.
- Spoon the filling into the prepared chocolate cookie crust and spread evenly.
- Top with additional crushed Butterfinger pieces.
- Refrigerate the pie for at least 4 hours, or until set.
- Slice and serve chilled.
Notes
- For a firmer pie, freeze it for 1–2 hours before serving.
- You can substitute a graham cracker crust if desired.
- Drizzle melted chocolate or caramel on top for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American