🥜🍫 No-Bake Butterfinger Pie
Yields: 8–10 servings
Prep Time: 15 min
Chill Time: 4+ hours (or overnight)
Total Time: ~4 hr 15 min
🧂 Ingredients:
For the crust (or use pre-made):
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1 ½ cups crushed graham crackers (or chocolate graham crackers)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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1 (8 oz) package cream cheese, softened
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1 cup creamy peanut butter
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1 cup powdered sugar
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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4 regular-sized Butterfinger bars (or ~1 cup crushed), chopped
Optional toppings:
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Extra crushed Butterfingers
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Whipped cream
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Chocolate or caramel drizzle
🍳 Instructions:
1. Make the crust:
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In a bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
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Chill in the fridge while making the filling (or bake at 350°F/175°C for 8 minutes for a firmer crust—optional).
2. Make the filling:
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In a large bowl, beat cream cheese and peanut butter until smooth.
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Add powdered sugar and mix until well combined.
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Fold in the whipped topping until fully incorporated.
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Stir in the chopped Butterfinger candy bars.
3. Assemble the pie:
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Spoon filling into the chilled crust and smooth the top.
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Sprinkle more crushed Butterfingers on top (press in gently).
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Cover and refrigerate for at least 4 hours, or overnight for best texture.
🧊 Storage:
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Keep pie refrigerated. It stays fresh for 3–4 days.
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Can be frozen for up to 1 month (thaw slightly before serving).
Would you like a baked version, or one using real whipped cream instead of Cool Whip?
