Peanut Butterfinger Cream Pie

By melanieroe

Prep: 10 min
Cooling time: 3 hrs refrigerating
Yields: 8

Ingredients

• 1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
• 1 package (8 oz.) cream cheese, at room temperature
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, chopped
• 2 cups whipping cream, whipped
• 1/4 cup NESTLÉ NESQUIK Chocolate Flavor Syrup

Details

Servings 8
Adapted from verybestbaking.com

Preparation

Step 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.

REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik before serving.