Easy Butterfinger™ Pie

Ingredients

  • 1 refrigerated pie crust (softened as directed on box)
  • 4 oz cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 1/2 containers (8 oz each) frozen whipped topping, thawed
  • 2 cups chopped Butterfinger™ candy bars

Instructions

1 _ Heat oven to 450° F.

2 _ 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.

3 _ 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.

4 _ Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.


5 _ 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.

6 _ Store loosely covered in refrigerator.

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