Butterfinger Cookie Pie

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 12 oz Topping, whipped

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese

• Desserts

  • 2 cups Nestle butterfinger baking bits
  • 1 package Nestle toll house cookie baking mix with butterfinger baking bits

• Liquids

  • 1 tbsp Water

Found on verybestbaking.com

Ingredients

• CRUST:
• 1 package (17 3/4 oz.) NESTLÉ® TOLL HOUSE® Cookie Baking Mix with Butterfinger Baking Bits
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 1 tablespoon water
• FILLING:
• 4 ounces cream cheese, softened
• 1/3 cup creamy peanut butter
• 1/2 cup granulated sugar
• 12 ounces whipped topping
• 2 cups NESTLÉ® BUTTERFINGER® Baking Bits, divided

Directions

• PREHEAT oven to 350° F. BEAT softened butter, egg and water in a large bowl until combined. For best results, use an electric mixer. Slowly add the Cookie Baking Mix and continue mixing until dough forms. Gently stir in Butterfinger® Baking Bits from mix. Press cookie dough mixture into a 9-inch greased pie pan. Bake for 18-22 minutes. Once out of the oven, use a kitchen glass to immediately press the cookie down into the pan. Set aside to cool. IN a large bowl, beat cream cheese, peanut butter and sugar with electric mixer until smooth. Carefully fold in whipped topping. Stir in 1 1/2 cups of Butterfinger® Baking Bits. Spread mixture into pie crust. Sprinkle remaining Butterfinger® Baking Bits over top. Refrigerate for at least 1 hour before serving.