Butterfinger Pie

Butterfinger Pie 🥜🍫

Creamy peanut butter filling, crunchy Butterfinger pieces, and a graham cracker crust make this an easy no-bake dessert.

Ingredients

• 1 premade graham cracker pie crust
• 8 oz cream cheese, softened
• ¾ cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 12 oz whipped topping, thawed
• 10.2 oz Butterfinger candy bars, crushed
• Extra crushed Butterfinger for topping

Instructions

1. Beat the softened cream cheese and peanut butter until smooth and creamy.
2. Add the powdered sugar and vanilla extract. Beat until fully combined.
3. Gently fold in about 8 oz of the whipped topping until the filling is light and fluffy.
4. Fold in about ¾ of the crushed Butterfinger pieces, reserving the rest for the top.
5. Spoon the filling into the graham cracker crust and smooth the top.
6. Spread the remaining whipped topping over the pie.
7. Sprinkle generously with the reserved crushed Butterfinger pieces.
8. Refrigerate for at least 4 hours, or overnight, until firm and chilled.
9. Slice and serve cold.

Optional: Drizzle with melted chocolate or warm peanut butter before serving.

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