Butterfinger Cheesecake Pie
A no-bake dessert combining the rich, nutty crunch of Butterfinger candy bars with smooth, tangy cheesecake in a chocolatey Oreo crust. Perfectly chilled and easy to make, this pie showcases layered textures and indulgent flavor for sweet-toothed gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 4 Butterfinger Candy Bars, crushed
- 1 (8 oz) block Philadelphia Cream Cheese, softened
- 1 (8 oz) tub Cool Whip, thawed
- 1 ready-made Nabisco Oreo Pie Crust
- 1/3 cup Domino Powdered Sugar
Instructions
- Beat the Philadelphia Cream Cheese and powdered sugar in a large bowl until smooth
- Fold in the Cool Whip and half of the crushed Butterfinger candy bars
- Spoon the filling into the Oreo Pie Crust, smoothing the top with a spatula
- Top with the remaining crushed Butterfinger pieces
- Freeze for 3 hours to set
Notes
For a healthier crust, substitute with ground nuts and oil
Use real whipped cream if available for better consistency
Let pie sit at room temperature for 15 minutes before slicing
Freeze leftovers until serving for optimal texture
Use real whipped cream if available for better consistency
Let pie sit at room temperature for 15 minutes before slicing
Freeze leftovers until serving for optimal texture