Butterfinger Pie
Easy no bake Butterfinger pie that is cool, creamy, crunchy, and comforting!
Servings: 12 slices
Equipment
Ingredients
- 22 regular Oreo cookies
- 5 tbsp unsalted butter melted
- 1 cup of powdered sugar
- ½ cup of creamy peanut butter
- 1 8 oz package of cream cheese, softened
- 1 cup of whipped topping such as Cool Whip
- 1 cup of crushed Butterfinger candy bars
- ½ cup of heavy whipping cream
Instructions
- Preheat the oven to 350 degrees.
- Process the oreos into crumbs in a food processor, add melted butter and stir to combine.
- Press the oreo mix into a baking dish and bake for 10 - 12 minutes. Let cool before using.
- In a large mixing bowl, beat the softened cream cheese until it is light and fluffy.
- Add in the powdered sugar and peanut butter and mix well.
- Fold in 1/2 cup of whipped topping until it is well combined.
- Gently fold in 1/2 cup of crushed Butterfinger candy bars.
- Spread the mixture into the Oreo pie crust and smooth out the top.
- Chill the pie in the refrigerator for at least 1 hour.
- In a separate mixing bowl, whip the heavy cream until stiff peaks form.
- Fold in the remaining 1/2 cup of whipped topping and 1/2 cup of crushed Butterfinger candy bars.
- Spread the whipped cream mixture over the top of the chilled pie.
- Garnish with additional crushed Butterfinger candy bars, if desired.
- Chill the pie in the refrigerator for at least 1 hour before serving.
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 184mg | Fiber: 1g | Sugar: 25g
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