Butterfinger Pie - Bestrecipe005

Butterfinger Pie – Bestrecipe005



  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 (12.5-ounce) bag fun-sized butterfinger bars, crushed
    (reserve 2 bars to sprinkle on top)
  • 1 (8-ounce) container Cool Whip, thawed
  • 1 store-bought oreo or chocolate graham cracker crust

  1. Beat cream cheese and peanut butter with an electric mixer
    until smooth.
  2. Mix in vanilla.
  3. Beat in powdered sugar until smooth.
  4. Fold in crushed butterfingers.
  5. Fold in Cool Whip.
  6. Spread filling in crust. Sprinkle reserved butterfingers on
    top.
  7. Refrigerate at least 4 hours before serving.



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