Peanut-Butterfinger Cream Pie

Peanut-Butterfinger Cream Pie

In this recipe:

based on 1 reviews
This Looks YUMMY!
10 min.
190 min.
12 Servings

Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party.


  • 1 prepared 10-inch (9 ounces) graham cracker or chocolate crumb crust
  • 1 package (8 ounces) reduced fat cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 container (8 ounces) light frozen whipped topping, thawed, divided
  • 4 Fun Size NESTLÉ BUTTERFINGER Candy Bars, divided
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BEAT cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.

SPOON into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.

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eh. ok.

This 'pie' was more like a cheesecake. It was kind of bland in taste. You really could only taste the cream cheese. It wasnt very sweet either. I was wanting and expecting it to be sweeter.

- Trisha Pearson from Montgomery, TX

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 310
  • Calories from Fat: 160
  • Total Fat: 18g (27% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 17g
  • Protein: 6g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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