Peanut Butter Butterfinger Pie

1. 1

   In the bowl of a stand mixer using beater attachment, beat cream cheese until smooth. Then add sweetened condensed milk and sour cream and continue to beat until creamy.

2. 2

   Remove 2 cups of this mixture and set it aside. Add the peanut butter into the remaining batter, and beat to combine.

3. 3

   Crust 2 of the candy bars using your preferred method. Then carefully stir this into the batter. Pour batter into the bottom of your baked and cooled pie crust. Smooth the top.

4. 4

   Fold the Cool Whip into the 2 cups of reserved batter to create the next layer of goodness. Spoon this over the first layer, smooth the top then refrigerate for 2 hours, or until set.

5. 5

   Before serving, crush the final Butterfinger bar and sprinkle over the top. Can be served with additional Cool Whip if you'd like.

6. 6

   Adapted from BruCrew Life's original recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.