Sweet and salty meet in this Epic No-Bake Butterfinger™ Cheesecake Pie recipe. With chunks of Butterfinger and a salty graham cracker crust. This is the perfect dessert.
Place softened cream cheese and marshmallow fluff in a large bowl. Beat on medium speed with an electric mixer until combined and creamy.
Fold in Cool Whip and Butterfinger candy bars reserving 2 tablespoons.
Pour mixture into crust. Sprinkle reserved 2 tablespoons of Butterfingers on top. Refrigerate 4 hours or overnight. Slice and serve.
This pie can also be served frozen. To serve frozen, freeze pie for 3 to 4 hours then serve. You can serve it as is or with a drizzle of chocolate syrup and whipped cream.