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 Peanut Butter Butterfinger Pie

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Rhonda
Prairie Survivor
Prairie Survivor
Rhonda


Number of posts : 21216
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Peanut Butter Butterfinger Pie Empty
PostSubject: Peanut Butter Butterfinger Pie   Peanut Butter Butterfinger Pie EmptyTue Feb 04, 2014 7:47 pm

Peanut Butter Butterfinger Pie B5b7f8462ff30f2793f522bff18c7c7e

Peanut Butter Butterfinger Pie
A no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 9 inch pie

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
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.
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.
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.
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.


Peanut Butter Butterfinger Pie Rhonda10Peanut Butter Butterfinger Pie Lauram10
CANCER FREE!!!  April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!
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