August 5, 2013

No Bake Chocolate Butterfinger Pie

I love this pie, it's easy, it's quick, clean up is a breeze, and it's delicious.

The beauty of this pie is that it's versatile and you can come up with so many different combinations by changing the flavor of the pudding and toppings.

What you need:

Graham Cracker Crust
1 package 8oz cream cheese, softneded
1 can 14oz sweetened condensed milk
1 package 3 1/2oz instant pudding mix
Whipped topping (I used cool whip)
Whatever topping your little heart desires. I used one king size Butterfinger.

Mix together cream cheese and sweetened condensed milk together. It should be creamy and well blended.

This is where it gets a little tricky. Add in the instant pudding mix and mix away. The pudding is going to set very quickly and it's going to get stiff. I added splashes of milk along the way to help it mix. Just eye ball it. It will be ok, you can't ruin this pie.

Pour mixture into pie crust and let it set in refridigerator for 20-30 minutes.

Top with whipped topping and the goodies you choose to go on top.
Return to the refrigerator until ready to serve.


1 comment:

  1. oh. my. goodness.

    I need to get to the store and make one!