No-Bake Butterfinger Pie
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.8 out of 5 stars
(5)
Ingredients
8
- For the Crust:
- 24 Oreo cookies, crushed into crumbs
- 3 tablespoons butter, melted and cooled
- For the Filling:
- 8 ounces cream cheese, at room temperature
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- Pinch of salt
- 8 ounces Cool Whip
- 8 Fun Size Butterfinger candy bars, coarsely chopped
- For the Topping:
- 4 ounces Cool Whip
- Chocolate syrup
- 2 Fun Size Butterfinger candy bars, coarsely chopped
How would you rate this recipe?
Preparation
Step 1
Make the Crust: Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Place the lined pie plate in the freezer while preparing the filling.
Step 2
Make the Filling: Beat together the cream cheese, peanut butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until completely combined, then fold in the chopped Butterfinger candy bars. Pour filling into the prepared crust and smooth into an even layer. Top with the remaining 4 ounces Cool Whip, then refrigerate for at least 1 hour.
Step 3
Before serving, drizzle with chocolate syrup and top with additional chopped Butterfinger candy bars. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
Step 4
Save recipe for the next time?
Chef's notes
Nutritional values are based on one serving
