No-Bake Candy Bar Pie Recipe
No-Bake Candy Bar Pie Recipe photo by Taste of Home

No-Bake Candy Bar Pie Recipe

Publisher Photo
"I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember," says Sharlie Hanson of Tulsa, Oklahoma. "I freeze the candy bars and use a rolling pin to make crushing them easy."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 Butterfinger candy bars (2.1 ounces each)
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 serving (1 slice) equals 318 calories, 21 g fat (13 g saturated fat), 31 mg cholesterol, 220 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing. Yield: 6-8 servings.
Originally published as Candy Bar Pie in Quick Cooking November/December 2002, p40

Nutritional Facts

1 serving (1 slice) equals 318 calories, 21 g fat (13 g saturated fat), 31 mg cholesterol, 220 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.

Reviews for No-Bake Candy Bar Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 3, 2013

I love this recipe! It's so easy to make and it tastes great. I have substituted other candy bars with excellent results. Everyone who has tried a piece of this pie has really seemed to enjoy it.

MY REVIEW
Reviewed Mar. 12, 2012

Very easy and tasted great. Made some changes: added 1/4 cup peanut butter and TBLS of sugar to cream cheese. Added a thin layer of whipped topping before adding the crushed candy on the top. Definately will make again.

MY REVIEW
Reviewed Apr. 23, 2011

Quick and so easy! the kids and husband loved it. Will make this again.

MY REVIEW
Reviewed Dec. 13, 2010

We have been making this recipe since it was first published. Usually, we substitute light whipped topping and light cream cheese to make it slightly less bad for you. (Fat free products were NOT a good substitution, but light works out ok.) My husband and kids prefer to eat it frozen rather than just refrigerated. However, this is convenient because we can freeze a couple of pies. Then they can eat a piece for dessert over the next few weeks when they feel like it.

MY REVIEW
Reviewed Oct. 11, 2010

I love this pie. It is one of my favorite desserts. Try it with Kit Kats!

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