Description
A creamy, crunchy, no‑bake dessert combining silky cream cheese, fluffy whipped topping, and crushed Butterfinger bars for a fun, indulgent treat.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 3 Butterfinger candy bars, crushed (2 for filling, 1 for topping)
- 1 pre‑made graham cracker crust (9‑inch)
Instructions
- Beat cream cheese and powdered sugar until smooth and lump‑free.
- Add peanut butter and vanilla extract; mix until creamy.
- Gently fold in whipped topping until light and airy.
- Stir in two crushed Butterfinger bars, reserving one for garnish.
- Spoon the mixture into the graham cracker crust and smooth the top.
- Sprinkle the remaining crushed Butterfinger on top.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Slice (using a warm knife for clean cuts) and serve chilled.
Notes
- Longer chill time yields firmer, cleaner slices.
- For a richer base, use a chocolate cookie crust instead of graham crackers.
- Freeze Butterfinger bars briefly before crushing to get cleaner pieces.
- Store covered in the refrigerator for up to 4 days or freeze (wrapped) for up to 1 month.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 46 g
- Protein: 6 g
