Peanut Butter Butterfinger Pie Prep Time: 20 minutes Cook Time: 10 minutes Yield: 9 inch pie A no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust Ingredients 1 refrigerated Pillsbury pie crust 1 package cream cheese, softened (8 oz.) 1 can sweetened condensed milk (14 oz.) 1 cup sour cream 3/4 cup peanut butter 2 1/2 cups Cool Whip, divided 1 1/2 crushed Butterfinger bars Instructions 1.Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter. Gently unroll the pie crust and place in a 9 inch pie plate. Press firmly into the bottom. Crimp the edges. Use a fork to prick the bottom of the crust very well. Bake at 450* for 10 minutes. Cool completely. 2.In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust. 3.Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set. 4.Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Makes 1 - 9 inch pie. Keep refrigerated
Posted on: Mon, 24 Mar 2014 12:28:08 +0000
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