This deliciously easy no-bake Easter dessert recipe is perfect for making with the kids. Cool and creamy cheesecake filling on a graham cracker crust and oodles of crushed Butterfinger candies.
In a large bowl, use a hand mixer to beat the softened cream cheese and sugar until light and fluffy. Add the vanilla extract and beat to combine.
Scrape the beater and gently fold in the tub of whipped topping with a large spatula. Gently fold in the chopped Butterfinger candies.
Spread the cream cheese filling evenly into the prepared graham cracker crust.
Pour the 2 cups of whipping cream into the bowl of a stand mixer. Using the whisk attachment, add the 1/2 box of pudding mix. Whisk on medium-high until stiff peaks form. Transfer the whipped cream into a pastry bag with large tip.
Drizzle a chocolate lattice design over the top. Pipe the whipped cream in a pattern around the edge of the pie.
Place 2 Butterfinger Peanut Butter Cups Smooth & Crunchy Eggs in the middle to be the "Bunny Feet" and pipe a bunny tail with whipped cream. Add candied flowers around the edge.
Chill until ready to serve.
Recipe Notes
Butterfinger Eggs Substitution:
I am so sad to hear that in 2023 Butterfinger discontinued their beloved Butterfinger eggs candy for Easter time. If you would still like to make this delicious Butterfinger pie recipe, simply substitute 4 Butterfinger candy bars or 8 oz worth of Butterfinger brand candies.