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Easy Butterfinger Pie Recipe

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

INGREDIENTS:
Prepared pie crust of your choice for 1 pie (8 or 9 inch)
4 oz cream cheese, softened
1/3 cup peanut butter (creamy or chunky)
1/2 cup sugar
1 + 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger candy bars
(see tips below)

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DIRECTIONS:

1: In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth.

2: Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping.

3:  Stir in 1 1/2 cups chopped Butterfinger candy bars.

4: Spread mixture in any prepared pie crust.

5: Spread about 1/2 of the other container of thawed whipped topping over the pie.

6:  Sprinkle with chopped Butterfinger candy bars. Refrigerate pie 1 hour before serving.

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Darlene’s Tips:  You can use any baked pie crust but cool before adding mixture. Any graham crust will work too, even the individual graham crusts. You can even skip the crust and just make individual servings of the filling. Experiment with different candy bars. Peanut butter cups would be awesome!

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

 

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