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Butterfinger Pie - No Bake

Course Desserts

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

Notes

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