Ingredients
– 6 mini graham cracker pie crusts
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup caramel sauce, divided
– 1/2 cup crushed Butterfinger candy bars
– 1/2 cup cream cheese, softened
– Additional crushed Butterfinger for garnish
Directions
1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
2. In another bowl, mix the softened cream cheese with 1/4 cup of caramel sauce until smooth.
3. Gently fold the whipped cream into the cream cheese mixture, combining thoroughly.
4. Add 1/2 cup of crushed Butterfinger candy and fold gently to mix.
5. Spoon the mixture evenly into the mini graham cracker pie crusts.
6. Drizzle the remaining 1/4 cup of caramel sauce over the tops of each pie.
7. Garnish with additional crushed Butterfinger candy.
8. Chill the mini pies in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes | Kcal: 320 kcal | Servings: 6 mini pies