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butterfinger pie on a white plate covered in chocolate sauce.
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5 from 1 vote

Butterfinger Ice Cream Pie Recipe

Butterfinger Ice Cream Pie - an easy no bake frozen pie filled with peanut butter and Butterfingers, all on an easy Oreo crust!
Prep Time20 minutes
Freezing Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 453kcal
Author: Dorothy Kern
Cost: 5


  • 1 Oreo Crust or store bought
  • ½ cup sweetened condensed milk
  • ¼ cup peanut butter (not natural; use a no-stir brand)
  • ½ teaspoon vanilla extract
  • 8 ounces Cool Whip
  • 12 mini Butterfinger candy bars chopped fine, about 2 cups


  • Stir sweetened condensed millk and peanut butter in a large bowl. Stir in vanilla. Fold in whipped topping. Fold in 1 3/4 cup of the crushed candy bars.
  • Spread filling in prepared crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
  • Before serving, sprinkle with remaining crushed Butterfingers. Store covered in the freezer for up to 1 month.



To substitute freshly whipped cream, use 1 cup heavy whipping cream and beat until stiff peaks form and use instead of cool whip.


Serving: 1serving | Calories: 453kcal | Carbohydrates: 68g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 230mg | Potassium: 276mg | Fiber: 2g | Sugar: 46g | Vitamin A: 81IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 1mg