Description
A creamy, crunchy no-bake Butterfinger pie recipe made with peanut butter, cream cheese, Cool Whip, and a chocolate crust. Ready in just 15 minutes.
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 (reserve 2 bars for topping)
1 (8-ounce) container Cool Whip, thawed
1 store-bought Oreo or chocolate graham cracker crust
Instructions
1. Beat cream cheese and peanut butter with an electric mixer until smooth.
2. Mix in vanilla extract.
3. Add powdered sugar and beat until fully combined and smooth.
4. Gently fold in crushed Butterfinger bars (reserving some for topping).
5. Fold in Cool Whip until just combined.
6. Spread the mixture evenly into the prepared crust.
7. Top with reserved crushed Butterfinger pieces.
8. Refrigerate for at least 4 hours before serving.
Notes
You can prepare this pie up to two days in advance.
Store covered in the fridge for up to 4 days.
Freeze individual slices wrapped tightly for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Pie Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 657
- Sugar: 58g
- Sodium: 389mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 2g
- Carbohydrates: 81g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 29mg