Tasty Tuesday: No-bake pies with leftover Halloween candy

<p>Don Donneruno, from the <a href="http://www.thecakedoncreations.com/">Cake Don</a>, showed <strong>News 12 Long Island</strong>'s Elizabeth Hashagen and Elisa DiStefano how to make no-bake pies with leftover Halloween candy.&nbsp;</p>

News 12 Staff

Nov 6, 2018, 10:11 AM

Updated 2,030 days ago

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Tasty Tuesday: No-bake pies with leftover Halloween candy
Don Donneruno, from the Cake Don, showed News 12 Long Island's Elizabeth Hashagen and Elisa DiStefano how to make no-bake pies with leftover Halloween candy.
Butterfinger No-Bake Pie Recipe:
Ingredients
1 (8-ounce) package cream cheese, room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (12.5-ounce) bag fun-sized butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
1 (8-ounce) container Cool Whip, thawed
1 store-bought oreo or chocolate graham cracker crust Instructions Beat cream cheese and peanut butter with an electric mixer until smooth.
Beat in powdered sugar until smooth.
Fold in crushed butterfingers.
Fold in Cool Whip.
Spread filling in crust. Sprinkle reserved butterfingers on top.
Refrigerate at least 4 hours before serving.

Snickers No-Bake Pie Recipe:
Ingredients
8 oz cream cheese, softened
½ cup chunky peanut butter
1 cup powdered sugar
8 oz cool whip, thawed
6 Snickers Bars, Chopped, reserve some for top
1 graham cracker pie crust
INSTRUCTIONS
In a large bowl combine cream cheese, chunky peanut butter, and powdered sugar. Fold in the cool whip followed by the snickers. (Reserve some for top).
Spread evenly in graham cracker pie crust and chill for 3 hours.


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