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A close up of a slice of no bake butterfinger pie on a white plate.

No Bake Chocolate Butterfinger Pie

This No Bake Butterfinger Pie is a decadently layered chilled dessert that has an Oreo crust and lots of chopped Butterfinger candy bar pieces! Prep this incredibly delicious dessert in just 20 minutes!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: no bake peanut butter pie, peanut butter chocolate pie, peanut butter pie
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 people
Calories: 863kcal

EQUIPMENT

  • 9 inch pie pan or springform pan
  • Food processor
  • Mixing bowls

INGREDIENTS

Oreo crust

  • cups Oreo cookie crumbs
  • ½ cup unsalted butter melted but cool
  • teaspoon salt

Filling

  • 8 ounces cream cheese softened to room temperature
  • ¼ cup creamy peanut butter JIF or Skippy
  • ½ cup powdered sugar
  • 2 cups chopped Butterfingers plus more for topping, about 4 to 5 bars
  • 16 ounces Cool Whip thawed and divided
  • 2 (3.4 oz) boxes Chocolate Fudge pudding mix
  • cups whole milk

Toppings

  • 2 tablespoons semisweet chocolate chips
  • Chocolate syrup

INSTRUCTIONS

  • Lightly grease a 9-inch deep dished pie pan with cooking spray and set aside. You could also use a springform pan.
  • In a medium mixing bowl, combine the Oreo cookie crumbs, melted butter, and salt.
    2½ cups Oreo cookie crumbs, ½ cup unsalted butter, ⅛ teaspoon salt
  • Pour the crumb mixture into the prepared pie pan and press it firmly into the bottom of the pan and up the sides. Then place it in the refrigerator to chill while the filling is prepared. This step will help the crust to harden. Do not skip it.
  • In a large mixing bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth.
    8 ounces cream cheese, ¼ cup creamy peanut butter, ½ cup powdered sugar
  • Fold 2 cups of chopped Butterfingers and half of the thawed Cool Whip into the peanut butter mixture with a rubber spatula until evenly combined and there are no more streaks of white.
    2 cups chopped Butterfingers, 16 ounces Cool Whip
  • Transfer the Butterfinger mixture to the prepared crust and spread it into an even layer.
  • In a medium mixing bowl, whisk together the chocolate fudge pudding mix and milk for 2 to 3 minutes until it thickens.
    2 (3.4 oz) boxes Chocolate Fudge pudding mix, 2½ cups whole milk
  • Carefully spread the chocolate pudding layer evenly on top of the Butterfinger cream cheese layer.
  • Spread the remaining Cool Whip evenly on top of the pudding.
    16 ounces Cool Whip
  • Sprinkle with chopped Butterfinger pieces and semisweet chocolate chips. Then drizzle all over with chocolate syrup.
    2 cups chopped Butterfingers, 2 tablespoons semisweet chocolate chips, Chocolate syrup
  • Place in the refrigerator to chill for at least 4 hours or overnight. This will help the layers set and keep its shape when slicing.

NOTES

  • How To Store: Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
  • How To Freeze: You can freeze this dessert in an airtight container for up to one month. Thaw it in the fridge before serving. Or you can even eat it partly frozen for more of an ice cream consistency!
  • You can substitute a different cookie for the crust if you’d like. Try making it with a graham cracker crust or even a nutter butter crust!
  • Make sure to use full-fat cream cheese and not the whipped variety. It will alter the texture of this dessert and may not hold its shape.
  • Processed peanut butter brands like JIF or Skippy turn out the best with this recipe. The oil tends to separate in the all-natural peanut butter.
  • You can use a different flavor of pudding mix instead of the Chocolate Fudge flavor if you like. This recipe uses two packets. You can even make one layer of Chocolate Fudge and then make an extra layer of a peanut butter flavor, using one packet each.
  • Instead of Butterfinger, try chopped Reese’s peanut butter cups!
  • Because the Oreo crust is no-bake, it is held together by the solidified butter from refrigeration. Before adding the filling, make sure to chill it in the prepared pie pan. Chilling it will ensure it sticks together.
  • If you can't find boxes of Oreo crumbs in the baking aisle, you can use 28 regular-sized Oreos instead and turn them into fine crumbs in a food processor.
  • I recommend chopping your own Butterfinger bars instead of using the bag of crumbs from the baking aisle.
 

NUTRITION

Calories: 863kcal | Carbohydrates: 98g | Protein: 13g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 529mg | Potassium: 497mg | Fiber: 3g | Sugar: 64g | Vitamin A: 961IU | Calcium: 218mg | Iron: 7mg