Butterfinger Pie - NO BAKE! Only 4 ingredients and ready in minutes. This is one of my most requested desserts. Everyone RAVES about this easy pie!! SOOOO good!!
Beat softened cream cheese with an electric mixer in a large bowl until light and fluffy.
Fold in cool whip and six crushed Butterfingers candy bars.
Spoon the cream cheese mixture into a prepared graham cracker crust. Top the remaining crushed Butterfingers.
Cover the pie with plastic wrap and refrigerate for at least 4 hours before cutting into slices.
Notes:
I use a store-bought graham cracker crust. Can substitute a chocolate Oreo crust.
To make a homemade crust, combine graham cracker crumbs, sugar, and melted butter.
Can You Use Homemade Whipped Cream Instead of Whipped Topping? Absolutely! In a large bowl, whip 2 1/2 cups heavy cream, 1/2 cup powdered sugar, and 1 Tbsp vanilla extract with an electric mixer until stiff peaks form.
For lower calories, use low-fa cream cheese and fat-free or sugar-free Cool Whip.
Can I freeze Butterfinger Pie? Yes! Cover the pie with plastic wrap and wrap it in aluminum foil. Store in the freezer for up to 3 months.
Drizzle pie with caramel sauce or chocolate ganache.
Store leftovers in an airtight container in the fridge.