Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 6 full-size Butterfinger bars, crushed (divided)
- Chocolate sauce for drizzling (optional)
Instructions
- Prepare the crust by combining the finely crushed chocolate cookies with the melted butter in a medium bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 10-15 minutes to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using a hand mixer on medium speed until the texture is smooth and fluffy.
- Add the powdered sugar and vanilla extract to the bowl. Beat again until fully combined and creamy, scraping down the sides of the bowl as needed.
- Gently fold in the thawed whipped topping using a spatula until the mixture is uniform in color, being careful not to overmix and deflate the fluffiness.
- Fold in approximately two-thirds of the crushed Butterfinger candy bars, reserving the rest for the topping.
- Pour the filling into the chilled crust and spread it evenly with a spatula. Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up completely.
- Just before serving, sprinkle the remaining crushed Butterfingers over the top and drizzle with chocolate sauce if desired. Slice and serve cold.
Notes
To crush the Butterfingers easily, place them in a zip-top bag and gently crush with a rolling pin. For cleaner slices, wipe your knife with a warm, damp cloth between cuts. Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 38g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg