Ingredients
Scale
- 2½ cups finely crushed oreo cookie crumbs
- 8 tbsp melted butter
- 2 cups heavy whipping cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package butterfinger baking bits
- 1 tsp vanilla
- 1½ cups heavy whipping cream
- 2 tbsp creamy peanut butter
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Mix the crushed Oreo crumbs with melted butter.
- Press the crumb mixture into the base and sides of a springform pan and set aside.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Combine sweetened condensed milk, Butterfinger bits, and vanilla in another bowl and mix well.
- Fold the whipped cream into the Butterfinger mixture gently until combined.
- Pour the mixture into the prepared crust, smoothing the top with a spatula.
- In a small bowl, whisk together the remaining heavy cream, peanut butter, powdered sugar, and vanilla extract until thick.
- Spread this peanut butter cream over the ice cream layer and chill in the freezer for several hours until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, consider adding more Butterfinger bits on top as a garnish.
You can substitute the Oreo crust for a Graham cracker crust if preferred.
Make sure to let the pie sit at room temperature for a few minutes before slicing for easier serving.
- Prep Time: 15 minutes
- Cook Time: 375 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg