Butterfinger Caramel Crunch Pie
A dreamy no-bake dessert with layers of creamy filling, gooey caramel, and crunchy Butterfinger candy. Sweet, smooth, and irresistibly crunchy — this pie is the definition of indulgence!
Equipment
- Mixing Bowl
- Hand mixer
- Spatula
- Refrigerator
Ingredients
Pie Base
- 1 premade graham cracker crust (9-inch)
Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping thawed
Toppings
- 12 oz caramel sauce 1 jar
- 4 Butterfinger candy bars crushed
- 1/2 cup peanuts chopped, optional
Instructions
- In a medium bowl, beat cream cheese with powdered sugar until smooth and creamy.
- Fold in whipped topping gently until well combined.
- Spread half of the cream cheese mixture into the graham cracker crust.
- Drizzle with half of the caramel sauce, then sprinkle with crushed Butterfinger and peanuts.
- Layer on the remaining cream cheese mixture, spreading evenly.
- Top with the rest of the caramel sauce and remaining Butterfinger crumbles.
- Chill in the refrigerator for at least 2 hours before serving for best texture.
Notes
For an extra indulgent twist, drizzle with melted chocolate before chilling. Store leftovers covered in the refrigerator for up to 3 days.