Peanut Butter Butterfinger Pie
Ingredients:
- baked pie crust - 1 - 9 inch
- cream cheese, softened - 8 ounces
- sweetened condensed milk - 14 ounce can
- sour cream - 1 cup
- peanut butter - 3/4 cup
- Cool Whip, thawed, divided - 2 1/2 cups
- crushed Butterfinger bars - 1 1/2 cups
Instructions:
In a bowl, beat the cream cheese, add condensed milk and sour cream and beat until creamy. Set aside 2 cups of batter. Add peanut butter and beat again. Spoon into the bottom of the cool pie crust. Fold 2 cups Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer.
Place in refrigerator at least 2 hours to set. Cover top of pie with crushed Butterfinger bars. Pipe remaining Cool Whip around the edges of the pie. Store covered in the refrigerator.
