Butterfinger Pie
A creamy and crunchy dessert featuring peanut butter and Butterfinger candy, perfect for family gatherings and no-bake convenience.
Ingredients
For the filling
- 1 package 1 (8 oz) package of cream cheese, softened Make sure cream cheese is at room temperature.
- 1 cup 1 cup creamy peanut butter Feel free to substitute with crunchy peanut butter if desired.
- 1 cup 1 cup powdered sugar
- 1 cup 1 cup whipped topping (like Cool Whip) Do not overmix to maintain fluffiness.
- 1 pre-made graham cracker crust 1 pre-made graham cracker crust (9-inch) You can make your own crust if preferred.
- 3 bars 3 Butterfinger candy bars, crushed Reserve some for garnish.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese and peanut butter together until smooth, about 2-3 minutes.
- Gradually add the powdered sugar to the mixture, mixing until well blended.
- Gently fold in the whipped topping until fully incorporated.
- Stir in the crushed Butterfinger, reserving some for garnish.
- Spoon the mixture into the pre-made graham cracker crust and spread it evenly.
- Cover with plastic wrap and refrigerate for at least 3 hours, or until firm.
- Before serving, garnish with additional whipped topping and crushed Butterfinger bars. Slice and enjoy!
Notes
Store leftovers in the refrigerator for 3-4 days or freeze individual slices in an airtight container for up to a month. Thaw in the refrigerator overnight before serving.