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Butterfinger Pie

A creamy, no-bake pie filled with a rich combination of cream cheese, peanut butter, and crushed Butterfinger bars, topped with Cool Whip for a light and fluffy texture.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 package 8 ounce package cream cheese, room temperature
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 bag 12.5 ounce bag fun-sized Butterfinger bars, crushed (reserve 2 bars for topping)
  • 1 container 8 ounce container Cool Whip, thawed
For the crust
  • 1 store-bought Oreo or chocolate graham cracker crust

Method
 

Preparation
  1. In a large mixing bowl, beat cream cheese and peanut butter until smooth and creamy.
  2. Add in vanilla extract and continue mixing until well combined.
  3. Gradually add powdered sugar, beating until smooth and fluffy.
  4. Gently fold in the crushed Butterfinger bars, saving some for topping.
  5. Fold in the thawed Cool Whip carefully 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.

Notes

Serve slices chilled and cleanly cut; a hot knife can be used for neat slices. Keep the pie tightly covered in the refrigerator for up to 3–4 days or freeze portions wrapped for up to one month.