Description
A rich, creamy, no-bake pie made with peanut butter, cream cheese, whipped topping, and crushed Butterfinger bars in a graham cracker crust.
Ingredients
- 1 pre-made graham cracker crust (9-inch)
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping (Cool Whip), thawed
- 1 1/2 cups crushed Butterfinger candy bars (about 6 regular bars), divided
- Extra crushed Butterfinger for topping
Instructions
- In a large bowl, beat cream cheese and peanut butter until smooth and creamy.
- Add powdered sugar and mix until fully combined.
- Fold in the whipped topping gently until the mixture is light and fluffy.
- Stir in 1 cup of the crushed Butterfinger candy.
- Spread the filling evenly into the graham cracker crust.
- Top with remaining crushed Butterfinger pieces.
- Refrigerate at least 4 hours or until firm before serving.
Notes
- For a firmer texture, freeze the pie for 1–2 hours before serving.
- Use a chocolate cookie crust for a richer flavor.
- Light Cool Whip can be used for a slightly lighter version.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American