Peanut-Butterfinger Cream Pie recipe

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Ingredients

1 (10 inch) graham cracker or chocolate crumb crust
1 (8 ounce) package reduced-fat cream cheese, at room temperature
½ cup creamy peanut butter
½ cup powdered sugar
1 (8 ounce) container light frozen whipped topping, thawed, divided
4 NESTLE® BUTTERFINGER® Fun Size Candy Bars, divided

Nutrition Info

296.8 calories
carbohydrate: 33.7 g
cholesterol: 10.6 mg
fat: 15.4 g
fiber: 1 g
protein: 5.9 g
saturatedFat: 5 g
servingSize: -
sodium: 253.9 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.

  2. Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.

Recipe Yield

12 servings

Recipe Note

Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party.

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