Pb Butterfinger Pie

7 ingredients
6 steps

Ingredients

  • 9 inches chocolate cookie pie crust
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 - 2 1/8 ounce butterfinger candy bar, chopped
  • 2 cups whipping cream, whipped (or you can use Cool Whip)
  • 1/4 cup chocolate syrup

Directions

  1. 1
    Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
  2. 2
    Stir in chopped Butterfinger.
  3. 3
    Fold in whipped cream.
  4. 4
    Spread into cookie crust.
  5. 5
    Refrigerate for at least 3 to 4 hours before serving.
  6. 6
    Drizzle with chocolate syrup before serving.

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