Epic No-Bake Butterfinger™ Cheesecake Pie
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.
Servings 8 servings
- 8 ounces cream cheese at room temperature
- 7 ounces marshmallow fluff
- 8 ounces Cool Whip nondairy whipped topping
- 10 fun-size Butterfinger candy bars crushed
- 1 9-inch graham cracker crust
Make Graham Cracker Crust. You can use a store-bought one, as well.
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
Calories: 351kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 101mg | Fiber: 1g | Sugar: 27g | Vitamin A: 402IU | Calcium: 54mg | Iron: 1mg