Prep 30 MIN
Total 2 HR 0 MIN
Ingredients 6
Servings 8
Ingredients
1Pillsbury™ refrigerated pie crust (softened as directed on box)
4 oz cream cheese, softened
1/3 cup creamy peanut butter
1/2cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger™ candy bars
Heat oven to 450° F.
2 Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
3.In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
4.Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
5.Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
6.Store loosely covered in refrigerator.
