Description
Butterfinger Pie is a rich, no-bake dessert that features a creamy peanut butter and cream cheese filling with crushed Butterfinger candy bars, all set in a chocolate Oreo crust.
Ingredients
- 20 Oreo cookies (about 2 cups), crushed
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 10.2 oz bag of fun-sized Butterfinger bars, crushed (reserve some for topping)
- 8 oz container of Cool Whip, thawed
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a pie dish to form the crust.
- In a bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Fold in crushed Butterfinger bars (reserve some for topping), then gently fold in Cool Whip until mixture is light and fluffy.
- Spread the filling evenly over the crust and top with reserved Butterfinger pieces.
- Refrigerate for at least 4 hours, or until set, before serving.
Notes
- Can substitute Cool Whip with homemade whipped cream (1 cup heavy cream + 2 tbsp powdered sugar).
- Store in fridge up to 4 days or freeze up to 3 months.
- Switch crust or candy bars for different flavor variations.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
