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Butterfinger Pie
Benchi

Butterfinger Pie

A dreamy no-bake dessert with creamy peanut butter filling, crunchy Butterfinger pieces, and a chocolate cookie crust.
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Prep Time 15 minutes
Refrigeration 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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, with 2 bars reserved for topping
  • 1 8-ounce container Cool Whip thawed
  • 1 store-bought Oreo or chocolate graham cracker crust

Equipment

  • mixing bowl

Method
 

Instructions
  1. In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
  2. Add the vanilla extract and continue mixing until well combined.
  3. Gradually add the powdered sugar, beating until smooth and fluffy.
  4. Gently fold in the crushed Butterfinger bars, reserving some for the topping.
  5. Carefully fold in the thawed Cool Whip to keep the mixture light and airy.
  6. Spread the filling evenly into the prepared crust, then sprinkle with the reserved Butterfinger crumbs.
  7. Cover and refrigerate for at least 4 hours, or until set.