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dreamy, and packed with Butterfinger crunch — a no-bake dessert you’ll love!
Ingredients:
8 oz package cream cheese, softened
8 oz container whipped topping (like Cool Whip)
1 cup powdered sugar
1 (9-inch) prepared graham cracker crust
6 full-size Butterfinger candy bars, crushed (reserve a little for topping)
1 teaspoon vanilla extract
Instructions:
1. Prep the filling – In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add sweetness – Mix in the powdered sugar and vanilla extract until well blended.
3. Fold in fluffiness – Gently fold in the whipped topping until fully incorporated.
4. Add the crunch – Stir in most of the crushed Butterfinger bars, keeping a small amount aside for garnish.
5. Assemble the pie – Spoon the mixture into the graham cracker crust, spreading evenly.
6. Top it off – Sprinkle the remaining Butterfinger pieces on top.
7. Chill – Refrigerate for at least 2–3 hours (or overnight) until set.
8. Serve & enjoy – Slice, serve cold, and enjoy your creamy, crunchy masterpiece!
