Description
A rich and creamy no-bake Butterfinger Pie made with peanut butter, cream cheese, and crunchy candy bars in a chocolate cookie crust—an easy, nostalgic dessert that comes together fast.
Ingredients
Scale
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 (12.5-ounce) bag fun-sized Butterfinger bars, crushed
- 1 (8-ounce) container Cool Whip, thawed
- 1 store-bought Oreo or chocolate graham cracker crust
Instructions
- Add the softened cream cheese and peanut butter to a large mixing bowl and beat with an electric mixer until smooth and fluffy.
- Mix in the vanilla extract, then gradually add the powdered sugar, beating until the filling is silky and lump-free.
- Gently fold in the crushed Butterfinger bars, reserving a small amount for topping.
- Carefully fold in the thawed Cool Whip until fully combined and light.
- Spread the filling evenly into the prepared crust and smooth the top.
- Sprinkle the reserved Butterfinger pieces over the pie.
- Refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
- This pie can be made a day in advance for convenience.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg