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Peanut Butterfinger Cream Pie




Source of Recipe


CD Kitchen


List of Ingredients




1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
1 package (8 oz.) cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (2.1 oz.) Butterfinger Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup Chocolate Flavor Syrup


Recipe



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