1 (8-ounce) block of cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
2 and a half cups of crushed Butterfinger candy bars or Butterfinger Bits. Reserve half a cup for topping.
1 (8-ounce) container of whipped topping, thawed
1 store-bought Oreo or graham cracker crust
**** HOMEMADE OREO PIE CRUST RECIPE
Crush 20-25 Oreo cookies in a food processor or place cookies in a plastic storage bag and crush them with a mallet or rolling pin.
Combine the crushed cookies with 5 tablespoons of melted, unsalted butter. Press the mixture into the bottom of a 9-inch pie plate. Refrigerate the pie crust while you’re making the filling.
Mix cream cheese and peanut butter with a mixer until smooth.
Mix in powdered sugar.
Fold in crushed Butterfingers and whipped topping.
Pour mixture into prepared pie crust. Sprinkle reserved candy on top.
Refrigerate at least 5 hours before serving.
I’m married to the love of my life and we recently welcomed our first baby. Every day is an adventure in life AND food!
I’m always on the hunt for good BBQ and a great bargain. I enjoy cooking, baking, trying new recipes, taste tests, and meal planning. I also enjoy grocery shopping and trying out new products, so you’ll see a lot of grocery hauls.
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