Description

A rich and creamy no-bake Butterfinger Pie made with a crunchy graham cracker crust, fluffy whipped topping, cream cheese, and crushed Butterfinger candy bars.

Ingredients

1 (9-inch) graham cracker pie crust
8 oz cream cheese, softened
1 cup powdered sugar
1 (8 oz) tub whipped topping (like Cool Whip), thawed
6 Butterfinger candy bars (regular size), crushed
1/2 tsp vanilla extract

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Instructions

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Stir in vanilla extract.
Fold in the whipped topping until well combined.
Gently fold in the crushed Butterfinger bars, reserving a small amount for topping.
Spoon the mixture into the graham cracker crust and smooth the top.
Sprinkle the reserved crushed Butterfingers over the top.
Refrigerate for at least 4 hours or until set.
Slice and serve chilled.

Notes

For best results, chill overnight.
You can freeze the pie for a firmer texture.
Substitute homemade whipped cream if desired.