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Butterfinger Pie
  • Prep 20 min
  • Total 60 min
  • Servings 2

A spin on my great-grandmother's no-bake cheesecake. If you like non-traditional cheesecakes, you will love this Butterfinger-filled pie! ...MORE+ LESS-

TBSP Kitchens
September 20, 2016

Ingredients

8
ounces cream cheese, room temperature
12
ounces whipped topping, thawed
1
cup powdered sugar
1
teaspoon vanilla extract
1/2
teaspoon almond extract
3
whole Butterfinger candy bars, crushed
2
graham cracker pie crusts

Steps

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  • 1
    Place cream cheese in a large bowl, then smash with a fork to make it easier to mix with the other ingredients. Combine powdered sugar, vanilla extract, and almond extract with the cream cheese.
  • 2
    Next, add the whipped topping and mix well. Then, add 2 of the crushed Butterfinger bars, and mix until the candy is evenly distributed throughout the filling.
  • 3
    Put half your filling in each pie shell, and smooth evenly to all edges of the crust. Sprinkle half of the remaining candy bar on top of each pie. Place in fridge for 1 hour, then serve. You can also drizzle caramel or chocolate on top if you like.
 

Nutrition Information

No nutrition information available for this recipe

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