Description
This cream cheese and candy no-bake pie is perfect for a summer dessert. Simply mix together and freezer for a delicious Butterfinger pie.
Ingredients
Scale
Crust
- Click the link above for the recipe.
Filling
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon corn syrup
- 7 full size Butterfinger candy bars (crushed)
Instructions
- Mix the ingredients for the crust in a small bowl and press into a 9-inch pie plate. Place in freezer while you prepare the filling.
- With an electric mixer, beat cream cheese and sugar until smooth. Set aside.
- In a separate bowl, beat whipped cream and corn syrup with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth.
- Reserve 1/2 cup of crushed Butterfinger. Fold remaining Butterfinger into whipped cream and cream cheese mixture. Spread filling into prepared crust. Top with remaining crushed Butterfinger.
- Freeze for 3-4 hours, or until firm.
- Category: Dessert