2 1/2 cups crushed Butterfinger candy, divided from 1 ( 12.5 oz. bag )
1 ( 8 oz. ) container Cool Whip
1 ( 9 in. ) chocolate graham cracker crust
Chocolate Syrup
Instructions
Beat together cream cheese, peanut butter, and vanilla in the bowl of an
electric mixer until creamy. Gradually add powdered sugar and beat until
combined.
Using a rubber spatula, fold in 2 cups of the Crushed Butterfingers
until evenly distributed. Fold in half of the whipped cream until
combined, then fold in remaining whipped topping.
Spread mixture into the crust, and refrigerate for 4 houurs.
Serve with remaining 1/2 cup crushed Butterfingers, drizzle with
chocolate syrup.
Originally Submitted
9/24/2021
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