Peanut Butterfinger Cream Pie Recipe

Peanut Butterfinger Cream Pie Recipe

  • 1 (9 inch) chocolate cookie crust
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped
  • 2 cups whipping cream, whipped
  • 1/4 cup Chocolate Flavor NESTLE® NESQUIK™ Syrup
  1. 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.
  2. REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik(tm) before serving.
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