An instant creamy no bake pie that is for sure going to impress any of your guests!
2 graham cracker crusts
1 8 oz block of cream cheese (room temperature)
15 mini butterfingers broken up
8 oz cool whip
8 oz sour cream
1/3 cup sugar
In a big bowl add your cream cheese and sugar, beat it well next add the sour cream and beat it again until it’s nice and creamy. Lastly add the cool whip and beat it once more, this will result in an airy and fluffy pie. Do a quick taste test and make sure it’s sweet enough for you, than lastly fold in the 3/4 cup of butterfinger leave the rest for garnishing! Refrigerate at least 2 to 3 hours. Serve with caramel sauce!

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