Ingredients
1 (9-inch) pre-made chocolate cookie crust (or graham cracker crust)
1 cup chopped Butterfinger candy bars (bite-sized pieces)
8 ounces cream cheese (full-fat, softened)
1/2 cup powdered sugar (sifted, if lumpy)
1 teaspoon pure vanilla extract
1 (8-ounce) container whipped topping (cooling, thawed but firm)
Instructions
Beat softened cream cheese until smooth and lump-free.
Add powdered sugar and vanilla extract; beat until fully combined.
Gently fold in whipped topping until no streaks remain.
Incorporate chopped Butterfinger candy bars, folding carefully to distribute evenly.
Pour the filling into the prepared crust.
Chill for at least 4 hours until set.
Serve slightly chilled.
Notes
Use a pre-made crust for minimum effort
Stir gently to avoid deflating the whipped topping
Customize with sprinkles or additional pressed candy shards on top
Store in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No Baker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (assumes 8 slicers
- Calories: 380
- Sugar: 22g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg