Azoresgal~Life on an Island

A simple, no-bake pie that is perfect for the butterfinger lover in your family! This creamy butterfinger pie comes together in a snap with just a few simple ingredients.  Peanut butter, cream cheese and a butter finger filling poured into a delicious cookie crust, make this pie a winner! Ingredients 1 9 oz prepared graham cracker crust ( I made a cookie crust see below) 1 8 oz cream cheese, softened 1 cup powdered sugar 1/2 cup creamy peanut butter 1 tsp pure vanilla extract 2 8 oz tubs Cool Whip thawed, ( I used 2 cups cream, whipped) 3 full size Butterfinger candy bars, crushed (I used 4) Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and vanilla. Beat on medium-high speed until fully combined. Fold in containers of thawed cool whip and crushed candy bars into the filling by hand. Reserve 1/3 cup of crushed candy bars for the top. Spread into the crust. Top with the remaining crushed candy bars. Chill for ...

If you’re looking for a dessert that is quick and easy to make, you should give this a try. It's light, lemony, sweet and tart! It's a great dessert for lemon lovers!  Now it is no-bake, but you do need to make it ahead of time, so it will set up. The lemon juice is what thickens and sets the cheesecake. I topped mine with a lemon curd , but many other toppings would be great too, blueberry, strawberry, or just some whipped cream! My family loved it, I hope your family will too! Crust 1 1/2 cups cookie crumbs (I use digestive cookies) 1/4 cup sugar 6 tablespoons butter, melted Filling 2 packages of cream cheese, softened 1 can  sweetened condensed milk 1/2 cup freshly squeezed lemon juice/ about 4 lemons (or lime juice) 1 tablespoon grated lemon peel 1 In a medium bowl, mix crust ingredients. Press evenly into ungreased 9-inch pie plate or a        springform pan, and chill in the fridge. 2 In large bowl, beat filling ingre...

This is one decadent dessert.  It has three layers, a crunchy chocolate crust, a lucious caramel filling and a heavenly chocolate ganache topping. Then it is sprinkled with sea salt, seriously do you not feel  faint ??  Oh Lordy the combination of flavors is amazing. I know you are thinking, caramel, I have to make caramel ?? Oh no, but you don't, I cheated, yes because I like easy peasy. I used a can of cooked condensed milk, genius , right ? So you see, it is really easy, and if you do make it, I just know you will love it ! Crust 1 1/4 cups  chocolate cookie crumbs (bolacha mulata) 5 tbsp.  butter, melted 3 tbsp. sugar Filling  1 can cooked condensed milk (397 grams) Ganache 300 grams dark chocolate 1/2 cup cream  sea salt flakes Position a rack in the middle of an oven and preheat to 350°F (180°C). In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture fi...