No-Bake Butterfinger (Print Version)
# Ingredients:
01 -
2 cups heavy cream for whipping.
02 -
3 tablespoons melted butter.
03 -
15 Oreo cookies.
04 -
1 teaspoon vanilla flavoring.
05 -
2 tablespoons sugar in powdered form.
06 -
6.8 ounces of instant vanilla pudding mix (two small boxes, 3.4 ounces each).
07 -
3 cups of chilled milk.
08 -
8-ounce Butterfinger Bits (split).
# Instructions:
01 -
Crush Oreo cookies into fine crumbs with a food processor. Mix in butter, then press the crumbs into a deep 9-inch pie dish. Put it aside for now.
02 -
Using either a hand mixer or stand mixer with a whisk, beat heavy cream with the vanilla until it forms stiff peaks. Scoop out half of it into another bowl and keep it separate.
03 -
Add powdered sugar to half of the whipped cream. Stir until combined and set aside.
04 -
In a bowl, whisk together the pudding mix and cold milk until the texture is smooth and thickened.
05 -
Keep about half a cup of Butterfinger Bits for garnishing. Stir the remaining pieces into the pudding mixture.
06 -
Carefully fold in the unsweetened whipped cream into the pudding mixture until everything looks even with no streaks.
07 -
Spoon the whipped cream and pudding mixture over the Oreo crust in the pie dish and smooth it out.
08 -
Add the sweetened whipped cream across the top (spread it out or pipe it into shapes). Sprinkle the last bit of Butterfinger candy over it.
09 -
Place in the freezer for a minimum of 6 hours, or up to 12 hours, until it's completely firm.
10 -
Let the pie soften for 20 to 30 minutes after taking it out of the freezer. Slice it up and enjoy!
# Notes:
01 -
If there’s extra filling, use it for snacks or switch to a springform pan.