No Bake Butterfinger Pie
This No-Bake Butterfinger Pie features a creamy peanut butter filling, crunchy Oreo crust, and plenty of Butterfinger in every bite.
Ingredients
- 20-22 Oreo cookies
- 1 tbsp. sugar
- 5 tbsp. unsalted butter melted
- 1 c. peanut butter
- 16 oz. package of cream cheese softened to room temp
- 1 tsp. vanilla extract
- 1 c. powdered sugar
- 8 oz. Cool Whip thawed
- 5-6 butterfingers chopped (about 1 ½ cups)
- ¼ c. hot fudge warmed
Instructions
- In a food processor, pulse the Oreo cookies into fine crumbs. Transfer them to a medium bowl and stir in the sugar and melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even crust.
- In a large bowl, beat together the peanut butter, cream cheese, vanilla, and powdered sugar until smooth. Gently fold in the Cool Whip, then fold in 1 cup of the chopped Butterfinger pieces.
- Spread the filling evenly into the prepared crust. Sprinkle the remaining ½ cup of Butterfinger pieces over the top, then drizzle with the warmed hot fudge.
- Freeze for at least 2 hours before slicing and serving.
Notes
- Pulse the Oreos into fine crumbs for a sturdy, even crust. If you don't have a food processor, a zip-top bag and a rolling pin work well too.
- Let the cream cheese soften before mixing for the smoothest filling.
- Fold in the Cool Whip and Butterfinger pieces gently to keep the filling light and fluffy.
- Let the pie sit at room temperature for about 15 minutes before slicing.
- Sprinkle on extra Butterfinger pieces just before serving for the perfect finishing touch.
Nutrition
Calories: 1080kcalCarbohydrates: 116gProtein: 17gFat: 65gSaturated Fat: 29gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 93mgSodium: 635mgPotassium: 514mgFiber: 4gSugar: 83gVitamin A: 1192IUVitamin C: 0.02mgCalcium: 144mgIron: 5mg
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