“This recipe is a little different from most Butterfinger and/or peanut butter pies. It uses both. I will tell you that it is very rich so small slices are usually best. It has to set for at least 3 hours before serving.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 9 inches chocolate cookie pie crust
  • 1 (8 ounce) package cream cheese, at room temperature
  • 12 cup creamy peanut butter
  • 1 12 cups powdered sugar
  • 1 -2 18 ounce butterfinger candy bar, chopped
  • 2 cups whipping cream, whipped (or you can use Cool Whip)
  • 14 cup chocolate syrup

Directions

  1. Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
  2. Stir in chopped Butterfinger.
  3. Fold in whipped cream.
  4. Spread into cookie crust.
  5. Refrigerate for at least 3 to 4 hours before serving.
  6. Drizzle with chocolate syrup before serving.

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