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Easy No-Bake Butterfinger Cream Pie Recipe

Easy No-Bake Butterfinger Cream Pie

A creamy peanut butter and Butterfinger pie made with a chocolate cookie crust and whipped topping. This simple refrigerator dessert serves 8 and is best chilled overnight for clean slices.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch crust, about 6 ounces Prepared chocolate cookie crumb crust
Filling
  • 1 8-ounce package Cream cheese, softened
  • 1 cup Creamy peanut butter
  • 1 cup Confectioners’ sugar
  • 1 8-ounce container Frozen whipped topping, thawed
Candy
  • 5 to 6 bars Fun-size Butterfinger candy bars, crushed

Method
 

Step-by-Step
  1. Soften the cream cheese and thaw the whipped topping in the refrigerator. Beat the cream cheese and peanut butter until smooth, then beat in the confectioners’ sugar until creamy.
  2. Gently fold in the thawed whipped topping so the mixture stays light. Fold in most of the crushed Butterfinger pieces, reserving a little for the top.
  3. Spoon the filling into the prepared chocolate cookie crust and smooth the surface. Sprinkle with the reserved candy pieces, cover, and refrigerate for at least 4 hours or preferably overnight.

Notes

For the best texture, crush the candy into both small crumbs and larger crunchy pieces. Keep the finished pie covered and refrigerated, and add whipped cream or extra candy garnish just before serving if desired.