An over-the-top ode to your favorite candy bar can be yours with a handful of simple ingredients and a few minutes of prep.
Pillsbury™ refrigerated pie crust (softened as directed on box)
oz cream cheese, softened
cup creamy peanut butter
containers (8 oz each) frozen whipped topping, thawed
cups chopped Butterfinger™ candy bars
Heat oven to 450° F.
Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
Store loosely covered in refrigerator.
You can use fresh whipped cream instead of whipped topping. Use 3 to 4 cups freshly whipped cream in the pie and another 1 to 2 cups for the topping.
Substitute your favorite candy bar for the Butterfingers™!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.
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