Description
This Butterfinger Peanut Butter Pie is a dessert that invites everyone to indulge in its creamy richness.
Ingredients
Scale
- 25 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 14 ounces sweetened condensed milk (1 can)
- 1 cup creamy peanut butter
- 8 ounces Cool Whip, thawed
- 12 fun-size Butterfingers, crushed
Instructions
- Start by pulsing the 25 Oreo cookies in your food processor until they resemble fine crumbs. Once you achieve the right consistency, add 5 tablespoons of melted butter and pulse again until the mixture is well combined.
- Transfer the mixture into a 9-inch pie plate. Press the crumb mixture firmly into the bottom and sides of the plate. Place the pie crust in the freezer to set while you prepare the filling.
- In a large mixing bowl, add the softened cream cheese, sweetened condensed milk, and creamy peanut butter. Beat these ingredients using an electric mixer until smooth and creamy. Fold in the thawed Cool Whip, and mix in the crushed Butterfinger pieces, reserving some for topping.
- Pour the creamy filling into the prepared Oreo crust and sprinkle the reserved Butterfinger on top. Cover with plastic wrap and place in the refrigerator to set for at least 4 hours.
Notes
This pie can be prepared a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 300 mg
- Protein: 6 g