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Butterfinger Pie

Adapted from Pillsbury


  • 1 Chocolate cookie pie crust
  • 4 oz. Cream Cheese, softened
  • ½ cup sugar
  • cup creamy peanut butter
  • 2 8oz containers whipped topping
  • 2 cups chopped butterfingers


  • If any baking instructions needed for pie crust follow those at this time and allow for chill time
  • In a large bowl beat cream cheese, peanut butter and sugar until smooth.
  • Gently fold in one container of whipped topping and 1 ½ cups chopped butterfingers
  • Spread mixture in pie crust
  • Top with ½ container of whipped topping and remaining butterfinger pieces.
  • Cover loosely and keep in the refrigerator at least 4 hours or overnight