Butterfinger Ice Cream Pie
This easy no-bake Butterfinger Ice Cream Pie is made with a crunchy Oreo crust, creamy peanut butter filling, Cool Whip, and chopped Butterfinger candy bars. Perfect for make-ahead desserts and summer gatherings.
Equipment
- large mixing bowl
- rubber spatula
- measuring cups
- plastic wrap
- freezer
Ingredients
- 1 Oreo crust
- 1/2 cup sweetened condensed milk
- 1/4 cup peanut butter (not natural; no-stir)
- 1/2 teaspoon vanilla extract
- 8 ounces Cool Whip
- 12 mini Butterfinger candy bars, finely chopped (about 2 cups)
Instructions
- Stir the sweetened condensed milk and peanut butter together in a large bowl. Stir in the vanilla extract. Fold in the whipped topping, then fold in 1 3/4 cups of the chopped Butterfinger candy bars.
- Spread the filling evenly into the prepared Oreo crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
- Before serving, sprinkle the remaining chopped Butterfinger candy bars over the top. Store covered in the freezer for up to 1 month.
Notes
To substitute freshly whipped cream, use 1 cup heavy whipping cream and beat until stiff peaks form before folding into the filling instead of Cool Whip.