Recipe Credit: Laura Hodge
Butterfinger Pie - No Bake
Servings 0
Ingredients
- 1 package cream cheese room temperature, 8-ounce
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 bag fun-sized butterfinger bars crushed (reserve 2 bars to sprinkle on top), 12.5-ounce
- 1 container Cool Whip thawed, 8-ounce
- 1 store-bought oreo or chocolate graham cracker crust
Instructions
- Beat cream cheese and peanut butter with an electric mixer until smooth.
- Mix in vanilla.
- Beat in powdered sugar until smooth.
- Fold in crushed butterfingers.
- Fold in Cool Whip.
- Spread filling in crust. Sprinkle reserved butterfingers on top.
- Refrigerate at least 4 hours before serving