Description
Indulge in the creamy, crunchy decadence of this no-bake Butterfinger Pie. With a luscious cream cheese filling loaded with crushed Butterfinger candy bars, all nestled in a graham cracker crust, this dessert is a true crowd-pleaser.
Ingredients
Scale
Graham Cracker Crust:
- 1 (9-inch) prepared graham cracker crust
Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (such as Cool Whip)
- 6 Butterfinger candy bars (fun size or 2 full size), crushed
- Additional crushed Butterfinger for topping (optional)
Instructions
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined and creamy.
- Add Whipped Topping: Gently fold in the whipped topping until no streaks remain.
- Incorporate Butterfinger: Stir in the crushed Butterfinger candy bars, reserving a small amount for topping if desired.
- Fill the Crust: Spoon the mixture into the prepared graham cracker crust, smoothing the top evenly.
- Top and Chill: Sprinkle additional crushed Butterfinger on top for extra crunch and flavor. Cover and refrigerate for at least 4 hours or until set.
- Serve: Slice and serve chilled.
Notes
- You can freeze the pie for a firmer texture.
- For a homemade touch, use a chocolate cookie crust or make your own graham cracker crust.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 270mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
