Butterfinger Pie
This frozen Butterfinger pie is effortless to throw together and tastes just like the Butterfinger ice cream treats you enjoyed as a kid!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 184kcal
- 2, 9" Ready Pie Crusts
- 1 packet Instant Vanilla Pudding (Packets are 3.4 ounces)
- 2 cups Milk
- 8 ounce Cool Whip
- 15 Butterfinger Mini’s
Mix milk with vanilla pudding packet, according to package instructions.
Crush Butterfingers in a bag with a meat mallet to contain the mess.
Mix pudding, Cool Whip, and Butterfingers together, reserving 2-3 crushed Butterfingers for the topping.
Pour the creamy Butterfinger filling evenly between 2 pie crusts, alternating between each to ensure equal filling in both, then add the remaining Butterfinger bits on top of the pie.
Cover pie with plastic wrap or foil and place in freezer for 2 hours to firm up, or until completely frozen.
Calories: 184kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 160mg | Sugar: 18g | Vitamin A: 150IU | Calcium: 108mg | Iron: 0.2mg