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No Bake Butterfinger Pie topped with crushed Butterfinger candy and whipped cream

No Bake Butterfinger Pie

A fun and delicious no-bake dessert featuring creamy peanut butter, whipped topping, and crunchy Butterfinger bars, perfect for hot days and gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces cream cheese, softened to room temperature Ensure it's at room temperature for easy mixing.
  • 3/4 cup creamy peanut butter Crunchy peanut butter can be used for texture.
  • 10.2 ounces fun size Butterfingers, unwrapped and chopped Feel free to add more for extra crunch.
  • 12 ounces whipped topping, divided Use half for the filling and half for topping.
  • 1 pre-made graham cracker pie crust A chocolate pie crust can be used for a different taste.

Method
 

Preparation
  1. In a large bowl with an electric or hand mixer, beat together the cream cheese and peanut butter until smooth.
  2. Gently fold in half of the whipped topping until just combined.
  3. Stir in half of the chopped Butterfingers into the peanut butter mixture.
  4. Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
  5. Spread the leftover whipped topping across the top of the pie filling.
  6. Sprinkle the remaining chopped Butterfingers over the top of the pie to garnish.
  7. Refrigerate for 2-4 hours, or overnight before serving to firm up.

Notes

Serve chilled and consider drizzling chocolate sauce over each slice for an extra touch. Store leftovers in the refrigerator for up to 3-4 days or freeze individual slices.