Skinny Butterfinger Pie

Guys! Guys! Guys!

Do yourselves a favor! Try this pie! You’ll be glad you did!

I wanted to make something new for dessert; something sweet and lite and deliciously decadent – you know – the stuff our dreams are made of. Well, I found it! Skinny Butterfinger Pie. Mhmmm.

It’s creamy, peanut-buttery, crispety-crunchety, and it’s just about as healthy as a Butterfinger Pie can get.

The original recipe from Food.com calls for 6 full-sized candy bars, cream cheese, Cool Whip, and a graham cracker crust. I’ve slashed it down to create a healthier version while still maintaining its integrity, and I promise you, you don’t miss a thing.

Ours actually came together a little bit by accident…Dom, being the sweetie-pie that he is, offered to pick up my ingredients, but as a result of a little miscommunique he brought back an 8 oz. fat free Cool Whip instead of the 12 oz. that I asked for. But guess what? It worked! It was very good just the same.

This Skinny Butterfinger Pie recipe is so easy…so fabulous…you’ll see…

Begin by crushing all but four of your candy bars.

 

Next, add the baby butterfingers to the softened cream cheese.

 

 

Mix. Mix. Mix.

 

 

Fold in your creamy Cool Whip until it’s thoroughly combined.

 

 

Add the filling to the graham cracker crust, then chill for at least an hour.

 

 

Once you’re ready for dessert, crush the remaining candy bars and sprinkle away…

 

 

Next…wait for the oohs and ahhhs to commence…because they will…

 

 

Be prepared – it’s kind of embarrassing…

 

 

Didn’t I tell you this was easy?

 

So whether you make it with an 8 oz. Cool Whip or the 12 oz. – you are in for a treat!

I know what I’ll be passing out  for Halloween this year!

Buon Appetito!

Ciao!

 

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