Our Butterfinger Fluff Pie combines the crunchy Butterfinger bits with the creamy texture of a classic fluff pie. This dessert features a homemade graham cracker crust filled with a whipped mixture of cream cheese, vanilla pudding, and marshmallows, topped with more Butterfinger bits. This treat is perfect for an indulgent dessert that’s both easy to prepare and irresistibly delicious.
Butterfinger Fluff Pie
No-bake desserts are one of my favorite things about summer. The last thing I want to do when the weather is warm is to turn on the oven, and this sweet, fluffy treat requires zero baking. My favorite.
This fluff pie uses my basic fluff pie base. Cream cheese, whipped cream, mini marshmallows, but we get the added sweetness and flavor of Butterfinger bits in this recipe!
Why you’ll love this dish…
- Texture Play: The creamy filling combined with the crunchy Butterfinger bits and crumbly crust offers a delightful sensory experience.
- Easy Preparation: The recipe involves simple, straightforward steps that even novice bakers can follow successfully.
- Versatile Dessert: Perfect for various occasions, from family gatherings to potlucks.
- Sweet Balance: The sweetness of the marshmallows and Butterfinger is perfectly balanced by the tanginess of the cream cheese.
Get more Dessert Recipes here!
Butterfinger Fluff Pie shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Graham Cracker Crust
- Cream Cheese
- Instant Vanilla Pudding
- Whole Milk
- Heavy Whipping Cream
- Vanilla Extract
- Mini Marshmallows
- Butterfinger Bits
Try our Cherry Cheesecake Fluff Pie!
How to make Butterfinger Fluff Pie
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a pie plate to form the crust.
Make the Filling:
Use an electric mixer to combine cream cheese, vanilla pudding, and milk until thick. In a separate bowl, whip the heavy cream to stiff peaks and blend in vanilla.
Combine Ingredients:
Fold the whipped cream and marshmallows into the cream cheese mixture. Stir in half of the Butterfinger bits.
Assemble the Pie:
Spoon the filling into the prepared crust and top with the remaining Butterfinger bits.
Chill:
- Refrigerate the pie for at least 3 hours before serving.
We love this Raspberry Fluff Pie!
Butterfinger Fluff Pie FAQ
How long can I store this pie?
It can be refrigerated for up to 3 days.
Can I freeze Butterfinger Fluff Pie?
I have not tested freezing this recipe. If you do, let me know how it goes once it thaws again!
How can I make this ahead of time?
Prepare the crust and filling a day in advance, and assemble before serving.
Serve this with…
More Easy Dessert Recipes
Grilled Peaches
Traeger Apple Pie
Banana Coffee Cake
Chocolate Chip Cookies
No-Bake Butterfinger Fluff Pie
Ingredients
Graham Cracker Crust
- 1 ½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons unsalted butter melted
Filling
- 1 block cream cheese softened
- 3.4 ounce instant vanilla pudding
- 1 1/4 cup whole milk
- 1 pint heavy whipping cream
- 2 teaspoons vanilla
- 10 ounces mini marshmallows
- 8 ounces Butterfinger bits
Instructions
- Mix together the crust ingredients and press into a 9" or 10" high-sided pie plate.
- With an electric mixer, whip together the cream cheese, vanilla pudding, and milk for about 5 minutes. Mixture will be thick.
- Whip the heavy cream until stiff peaks form. Add vanilla and mix until combined.
- Gently fold the whipped cream and marshmallows into the cream cheese/pudding mixture. Mix in half of the Butterfinger bits.
- Spoon the mixture into the pie tin. Top with the remaining Butterfinger Bits.
- Refrigerate until ready to serve—ideally, at least 3 hours.