🍫 Butterfinger Pie (No-Bake)
🧾 Ingredients:
- 1 pre-made graham cracker crust (or homemade)
- 1 package cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (like Cool Whip)
- 4–5 Butterfinger bars (crushed)
- ½ cup chocolate syrup or ganache
- Optional: extra crushed cookies or biscuits for topping
👩🍳 Instructions:
- Make the filling
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mix well.
- Fold in whipped topping
- Gently fold in the whipped topping until light and fluffy.
- Add Butterfinger
- Stir in most of the crushed Butterfinger pieces (save some for topping).
- Assemble
- Spread the mixture into the crust evenly.
- Chill
- Refrigerate for at least 4 hours (or overnight for best texture).
- Decorate
- Drizzle with chocolate syrup.
- Sprinkle remaining Butterfinger pieces and crumbs on top.
💡 Tips:
- For extra crunch, add a layer of crushed biscuits at the bottom.
- Want it richer? Use chocolate ganache instead of syrup.
- Freeze it for 1–2 hours if you prefer an ice cream–like texture.
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