Pb Butterfinger Pie

Recipe by Sherrybeth
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 9
    inches chocolate cookie pie crust
  • 1
    (8 ounce) package cream cheese, at room temperature
  • 1 12
  • 1 - 2 18
    ounce butterfinger candy bar, chopped
  • 2
    cups whipping cream, whipped (or you can use Cool Whip)
  • 14
    cup chocolate syrup
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DIRECTIONS

  • Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
  • Stir in chopped Butterfinger.
  • Fold in whipped cream.
  • Spread into cookie crust.
  • Refrigerate for at least 3 to 4 hours before serving.
  • Drizzle with chocolate syrup before serving.
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