Easy Butterfinger Pie
This Easy Butterfinger Pie is a delightful dessert made with crushed Butterfingers, cream cheese, and Cool Whip, all nestled in a graham cracker crust. It's a creamy, crunchy, and utterly delicious treat that's perfect for any occasion.
Equipment
- Food Processor
- Mixing Bowl
- Spatula
Ingredients
- 9 ounces Graham Cracker Crust
- 7 regular size Butterfingers
- 8 ounces Cream Cheese, softened
- 16 ounces Cool Whip
Instructions
- Crush 6 regular size Butterfingers or 18 fun size Butterfingers in a food processor. Alternatively, place them into a ziplock bag and crush them with a rolling pin. Set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Scrape the bowl down and add 12 oz of Cool Whip. Mix until well combined.
- Add the crushed Butterfinger to the cream cheese and Cool Whip mixture. Mix until incorporated.
- Pour the Butterfinger pie mixture into the graham cracker crust. Use a spatula to spread it evenly across the pie.
- Spread the remaining Cool Whip (about 4 oz) over the top of the pie.
- Crush the seventh Butterfinger (or 3 fun size Butterfingers) and sprinkle it over the top of the pie.
- Chill the pie in the refrigerator for at least 4 hours before serving.