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Easy Butterfinger Cream Pie Recipe

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Butterfinger Cream Pie Recipe
a General Mills Recipe

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1 Pillsbury refrigerated pie crust (softened as directed on box)
4 oz cream cheese, softened
1/3 cup creamy peanut butter (or chunky if you want)
1/2 cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger candy bars

VISIT ME ON PATREON I swear you’ll like it there!

1: Heat oven to 450° F.
2: Unroll 1 Pillsbury refrigerated pie crust in ungreased 9-inch pie plate (see my tips below). Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
3: 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.
4: Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger candy bars.
5: 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.
6: Store loosely covered in refrigerator.

Darlene’s Tips:  You can totally use a ready-made graham cracker pie crust if you don’t want to bake a pie crust. You could also use the smaller individual graham crusts for single serving pies! And you can swap out to your favorite candy bar. Peanut butter cups would be awesome!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)coupons-com-logo


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