Ingredients
- 20 Oreo cookies (about 2 cups)
- 1/4 cup butter, melted
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup peanut butter
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 10.2 oz bag fun-sized Butterfinger bars
- 1 (8-ounce) container Cool Whip
Instructions
- Place the Oreo cookies in a food processor and pulse until they form crumbs. You should have about 2 cups of crumbs.
- Add the cookie crumbs to a medium bowl, then mix in the melted butter until well combined.
- Press the cookie mixture into a pie plate, forming a firm crust.
- In a medium bowl, beat the cream cheese and peanut butter on medium-high speed until creamy.
- Add the powdered sugar and vanilla extract and mix until well combined.
- Place the Butterfinger bars into a large ziplock bag and gently crush them with a mallet or rolling pin until you have small chunks.
- Fold the crushed Butterfingers (reserving 1/2 cup for topping) and Cool Whip into the peanut butter mixture until evenly combined.
- Spread the filling into the prepared cookie crust and sprinkle the reserved Butterfinger pieces on top.
- Chill the pie in the refrigerator for 4 hours before serving.
Notes
- For a twist, add a drizzle of chocolate syrup or melted chocolate over the top before serving.
- If you prefer a firmer crust, you can chill the crust for 10-15 minutes before adding the filling.
- This pie can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 586 kcal
- Sugar: 50g
- Sodium: 330mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
