Peanut Butter Butterfinger Pie

• Vegetarian

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 2 1/2 cups Cool whip

• Bread & Baked Goods

  • 1 Pillsbury pie crust, Refrigerated

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 package Cream cheese
  • 1 cup Sour cream

• Desserts

  • 1 1/2 Butterfinger bars

Found on insidebrucrewlife.com

Description

Directions

• 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.