Peanut-Butterfinger Cream Pie

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

Directions 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.

Goat Cheese and Sun-Dried Tomato Bread Bites

Ingredients

1	11 oz. can Pillsbury Refrigerated Breadsticks
4	Ozs. (1 cup) crumbled chèvre (goat) cheese with basil and garlic or plain chèvre (goat) cheese
1/2	Cup oil-packed sun-dried tomatoes, drained, coarsely chopped
1/2	Egg
1	Tablespoon water
	Kosher or coarse salt, if desired Directions Preheat oven to 375º F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate into breadsticks. Cut each in half crosswise to make 24 small breadsticks. Press each breadstick until 1 ½ inches wide. With thumb, make indentation in center of each breadstick. Place 1 rounded teaspoon cheese in each indentation; top each with 1 teaspoon tomatoes. Roll up each jelly-roll fashion; place seam side down on sprayed cookie sheet. In small bowl, combine egg and water; beat well. Lightly brush over tops of filled breadsticks. Sprinkle each with salt. Bake 12-17 minutes or until tops are light golden brown. Serve warm.

Cookies and Cream Fudge

Ingredients

3	Cups granulated sugar
3/4	Cup (1 1/2 sticks) butter or margarine
2/3	Cup (5 fl.-oz. can) Nestlé® Carnation® Evaporated Milk
2	Cups (12-oz. pkg.) Nestlé® Toll House® Premier White Morsels
1	Jar (7 oz.) marshmallow creme
1/2	Cup finely crushed cream-filled chocolate sandwich cookies
1	Tsp. vanilla extract (optional)
1	Cup crumbled cream-filled chocolate sandwich cookies Directions Line 9-inch-square baking pan with foil. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels, marshmallow creme, finely crushed cookies, and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.