Ingredients
- 8 oz cream cheese, softened
- 3/4 cup creamy peanut butter
- 10.2 oz Butterfinger candy bars, chopped
- 12 oz whipped topping, thawed
- 1 pre-made 9-inch graham cracker pie crust
Instructions
- Beat softened cream cheese in a large bowl until smooth and creamy, about 2–3 minutes.
- Add peanut butter and beat until fully combined and smooth.
- Chop Butterfinger candy bars, reserving a small amount for topping if desired.
- Gently fold whipped topping into the peanut butter mixture until light and fluffy.
- Fold in most of the chopped Butterfinger pieces, distributing evenly.
- Spoon filling into graham cracker crust and spread evenly.
- Sprinkle reserved candy pieces over the top.
- Refrigerate at least 4 hours until fully set.
- Slice and serve chilled.
Notes
- Chill overnight for best texture and flavor.
- Do not overmix after adding whipped topping.
- Use a warm knife for clean slices.
- Store refrigerated up to 4 days.
- Can be frozen up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
