No Bake Butterfinger Pie Food

BUTTERFINGER PIE

Butterfinger Pie image

This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.

Provided by Braunda

Categories Pie

Time 10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Steps:

Mix first three ingredients together.
Put it in pie crust.
Chill.

Nutrition Facts : Calories 582.8, Fat 36.3, SaturatedFat 20.5, Cholesterol 31.2, Sodium 374.2, Carbohydrate 62.7, Fiber 1.3, Sugar 42.5, Protein 5.8

5-INGREDIENT BUTTERFINGER PIE

5-Ingredient Butterfinger Pie image

Make and share this 5-Ingredient Butterfinger Pie recipe from Food.com.

Provided by SteffofMS

Categories Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container Cool Whip
1/3 cup powdered sugar
4 butterfinger candy bars, crushed
1 graham cracker crust

Steps:

Mix cream cheese, cool whip, and powdered sugar till smooth.
Add half of the candy bars and mix well.
Pour into crust.
Sprinkle rest of candy bars on top.
Refrigerate at least 4 hours.

Nutrition Facts : Calories 617.7, Fat 38.4, SaturatedFat 21.6, Cholesterol 41.6, Sodium 413.3, Carbohydrate 64.1, Fiber 1.1, Sugar 46.3, Protein 6.7

BUTTERFINGER® NO-BAKE CHEESECAKE

Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 4h27m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g

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