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No-Bake Butterfinger Pie

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This no-bake Butterfinger Pie couldn't be easier to make, and it's a great way to use up any leftover Halloween candy!
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 1 hr
Chilling time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings
Calories 857
Author Michelle


For the Crust:

  • 24 Oreo cookies crushed into crumbs
  • 3 tablespoons butter melted and cooled

For the Filling:

  • 8 ounces cream cheese at room temperature
  • ½ cup creamy peanut butter
  • ¼ cup granulated sugar
  • Pinch of salt
  • 8 ounces Cool Whip
  • 8 Fun Size Butterfinger candy bars coarsely chopped

For the Topping:

  • 4 ounces Cool Whip
  • Chocolate syrup
  • 2 Fun Size Butterfinger candy bars coarsely chopped


  • Make the Crust: Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Place the lined pie plate in the freezer while preparing the filling.
  • Make the Filling: Beat together the cream cheese, peanut butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until completely combined, then fold in the chopped Butterfinger candy bars. Pour filling into the prepared crust and smooth into an even layer. Top with the remaining 4 ounces Cool Whip, then refrigerate for at least 1 hour.
  • Before serving, drizzle with chocolate syrup and top with additional chopped Butterfinger candy bars. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.


Nutritional values are based on one serving


Calories: 857kcal | Carbohydrates: 107g | Protein: 13g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 49mg | Sodium: 581mg | Potassium: 453mg | Fiber: 3g | Sugar: 69g | Vitamin A: 585IU | Calcium: 118mg | Iron: 4.3mg