And more often than I care to admit, I find myself dipping into my kids’ candy buckets and hiding a shameful amount of wrappers – both from them and myself.
Now, if you’re like me, you also give yourself a little break and think, “It’s only once a year (starting in August and ending on New Year’s Day, but who’s counting?)” Let’s just say you actually have leftover Halloween candy hanging around and you didn’t hit up Target or Walmart for the 50% off Halloween candy at 8:00 AM on November 1st. Or maybe you like to be prepared for next year, or for Christmas, and hey, 50% off is 50% off and you won’t find me judging you. I mean, I probably have melted chocolate on my fingers and on the front of my shirt too. Let’s suppose then that you do have a huge pile of fun-size candy bars sitting there taunting you to eat one more (no one will know! you’re home alone!) and you decide to do something about it. You decide that instead of eating the mini candy bars and packages of Smarties by the handful, you are going to turn that candy into a dessert. Go you! That’s where this No Bake Butterfinger Mousse Pie comes into your life and mine.
Now, I’m not saying this is gourmet. It’s soooo not gourmet. I will also tell you that I’m probably losing a bunch of street cred here by even sharing this recipe with you. (I’m a risk-taker.) But seriously? Is a No Bake Butterfinger Mousse Pie not going to taste delish? Of course it is. Am I a fan of turning candy into brownies and cookies and then into cakes and milkshakes and into pies? Not really. But this is where I make an exception to my rule. This is where I take the plunge into the candy-turned-into-pie realm of the foodie world. This is where I make something that my family figuratively inhaled (because literally would be a little gross, right?) and absolutely loved. And this is also where I tell you that you will probably love it too.
Friends, this No Bake Butterfinger Mousse Pie is the easiest one I’ve ever made. Actually this is the only No Bake Butterfinger Mousse Pie I have ever made. BUT it will certainly not be the last. I based this on my mom’s tried and true no bake cheesecake recipe and gave it a little post-Halloween (faux) leftover candy twist. And because I am a giver and sharer of recipes, I say, “You’re welcome.” Or I guess I should say I’m sorry? Or I hope you enjoy it? (Blah, blah, blah. Go grab a fork.)
No-Bake Butterfinger Mousse Pie
adapted from my mom’s no-bake cheesecake recipe
One packaged chocolate cookie crust
8 ounces cream cheese
1 cup powdered sugar
1/3 cup peanut butter (natural is just fine here)
1 teaspoon vanilla extract
1 cup heavy cream, very cold
1 cup chopped Butterfingers (8 fun-size)
- Using an electric mixer, beat together cream cheese, powdered sugar and peanut butter until fluffy. Set aside.
- In another bowl, beat the chilled heavy cream until soft peaks form. (Not too stiff, but not runny.) Add a little of the whipped cream to the peanut butter mixture to lighten it a bit. Fold in the remaining whipped cream (don’t just stir it together, you want this to stay light and airy.) Next fold in the chopped Butterfingers, reserving a few tablespoons for the topping.
- Transfer the mousse to the crust and spread it evenly. Sprinkle the extra chopped Butterfingers on top. Place in the fridge for about a few hours to set up. (It will take about 30 minutes in the freezer.) Cut into wedges and serve.
Yield: 8-10 servings