Description
A rich and delicious pie featuring a buttery Oreo crust, creamy peanut butter filling, and topped with crushed Butterfinger candies.
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
- Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined.
- Press mixture into the bottom and sides of a 9-inch pie plate. Place in the freezer.
- In a mixing bowl, beat cream cheese, sweetened condensed milk, and peanut butter until smooth.
- Fold in Cool Whip and all but 2 tablespoons of crushed Butterfingers.
- Pour the filling into the prepared crust.
- Sprinkle the remaining Butterfinger crumbs over the top.
- Cover the pie and refrigerate for at least 4 hours to set.
- Slice and serve chilled.
Notes
- Make sure the cream cheese is at room temperature for easier blending.
- For best results, allow the pie to set overnight.
- Feel free to adjust the amount of Butterfingers based on your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg