I am guilty of hitting up the after Easter sales on candy. I mean, I bought A LOT of it. I have used most of it but this bag of Butterfingers keeps getting pushed to the side. I like them but I don't need them and they get stuck in my dang teeth. Drives me nuts! I decided to make them into something delicious for these warm spring/summer days ahead!
I love no bake desserts. For some reason, now that I think about it, my favorite desserts are NO bake. Except for cream puffs, but they are in an entirely different realm of fabulousness so they don't count.
These ingredients are pretty straight forward but, if you want to use a premade chocolate cookie crust feel free. I didn't want that much chocolate so I used some store brand, half vanilla, have chocolate sandwich cookies. They worked out fabulously. This is a very rich pie, I would guess you could easily serve 12 with it. Also, I used Cool Whip, please feel free to use fresh sweetened whipped cream. That is just a personal preference, and while I normally choose that, it was more in the realm of what I wanted to use cool whip.
On that note, let's get to this EASY recipe. Make sure to make it the day before so it is frozen nice and firm!
30 sandwich cookies
6 T. melted butter
Place cookies in a food processor and process until fine crumbs. Add in butter and process until you get the consistency of wet sand. Pour out into a pie pan and press firmly. You could do this in a 9x9 square baking dish as well. Set aside
In a stand mixer bowl or mixing bowl combine the following except candy bars....
3.4 oz. box of vanilla pudding mix (instant)
1 cup milk
3/4 cup sweetened condensed milk
1/2 cup crunchy peanut butter
8 ounces cool whip
8 ozs cream cheese
12 fun size butterfingers chopped (reserve 2 for topping)
remaining cool whip for the top
When all ingredients are a smooth mixture, fold in candy bars. Pour into crust smooth over and top with cool whip. Sprinkle leftover candy bars on top and freeze at least overnight!
ENJOY!
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