Easy Butterfinger™ Pie
www.pillsbury.com
www.pillsbury.com
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Ingredients

  • 1 Pillsbury™ refrigerated pie crust (softened as directed on box)
  • 14 oz cream cheese, softened
  • 11/3 cup creamy peanut butter
  • 11/2 cup sugar
  • 11 1/2 containers (8 oz each) frozen whipped topping, thawed
  • 12 cups chopped Butterfinger™ candy bars1 Heat oven to 450° F. </picture>
  • 12 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. </picture>
  • 13 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. </picture>
  • 14 Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars. </picture>
  • 15 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.
  • 16 Store loosely covered in refrigerator.

Instructions

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