This Butterfinger dessert is creamy dreamy delicious
and dangerously easy to make!
It only has 4 ingredients, Butterfinger candy,*
thawed Cool Whip, Whipped cream cheese**
and a ready made graham cracker pie crust
*There are several popular candy bars that are available unwrapped
or as minis which make them so handy to use in recipes
** I also have discovered that buying the whipped version
of cream cheese makes it so much easier to use in recipes
and you don’t even need to let it sit out
at room temperature first
Beat the cream cheese and then fold it into the Cool Whip
Crush the candy with a rolling pin while it’s still in the bag
or if you’re using candy bars,
unwrap them and put them in a ziplock bag
and then crush them
Add 1/2 of the crushed candy to the Cool Whip/cream cheese mixture
As you can see, some of the candy pieces are larger than others
but that really doesn’t matter
Gently mix in candy
Spoon the filling into the pie crust
Top filling with the remaining candy pieces
Cover the pie and put it in the refrigerator
for at least 4 hours before serving
Be ready for lots of ohhhs and ahhhs!
This recipe is adapted from Plain Chicken
Creamy, Dreamy, Buttermilk Pie
Equipment
- Rolling Pin
Ingredients
- 1 10 inch graham cracker crust
- 1 tub 8 oz. Cool Whip, thawed
- 2 bags 8 oz. Butterfinger minis*
- 1 tub 8 oz. whipped cream cheese
Instructions
- Crush candy in bag with a rolling pin
- Beat cream cheese until fluffy
- Fold cream cheese into Cool Whip and add 1/2 of crushed candy. Stir to combine
- Spoon filling into graham cracker crust and top with remaining crushed candy
- Cover pie and refrigerate for 4 hours before serving
- Pie can be frozen
- Cut into slices to serve. Makes 6-8 servings
Notes
Enjoy!
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