Description
A decadent no-bake pie with layers of caramel, crushed Butterfinger bars, and a creamy filling on a crunchy crust.
Ingredients
Scale
For the Crust:
- 1 9-inch graham cracker pie crust
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce
- 1 (8 oz) container whipped topping, thawed
- 4 regular-sized Butterfinger bars, crushed
- 1/4 cup chocolate syrup
Instructions
1. Prepare the Crust:
- In a medium bowl, mix sweetened condensed milk with 1/4 cup caramel sauce until well combined.
- Fold in half of the whipped topping and half of the crushed Butterfinger bars.
- Pour mixture into the graham cracker crust and spread evenly.
- Top with remaining whipped topping, drizzle with remaining caramel sauce and chocolate syrup.
- Sprinkle remaining crushed Butterfinger bars on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.