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May 28, 2010

Peanut-Butterfinger Cream Pie

Peanut-Butterfinger Cream Pie


1Prepared 10-inch (9 oz.) graham cracker or chocolate crumb crust
1Pkg. (8 oz.) reduced fat cream cheese, at room temperature
1/2Cup creamy peanut butter
1/2Cup powdered sugar
1Container (8 oz.) light frozen whipped topping, thawed, divided
4Fun Size NestlĂ©® Butterfinger® Candy Bars, divided


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