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Peanut-Butterfinger Cream Pie

Peanut-Butterfinger Cream Pie
Makes:
12 servings
Prep Time:
10
minutes
Total Time:
190
minutes
Vegetarian
based on
1 reviews
Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party.

In this recipe:


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Ingredients:

  • 1 prepared 10-inch (9 ounces) graham cracker or chocolate crumb crust
  • 1 package (8 ounces) reduced fat cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 container (8 ounces) light frozen whipped topping, thawed, divided
  • 4 Fun Size NESTLÉ BUTTERFINGER Candy Bars, divided

Directions:

BEAT cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.

SPOON into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.


Reviews:

Review This Recipe
  •  Star(s)

    eh. ok.

    Trisha Pearson from Montgomery, TX

    This 'pie' was more like a cheesecake. It was kind of bland in taste. You really could only taste the cream cheese. It wasnt very sweet either. I was wanting and expecting it to be sweeter.

Nutrition Facts

Serving Size: 12/12 of recipe

Servings Per Recipe: 12 

  • Calories: 310
  • Calories from Fat: 160
  • Total Fat: 18g (27% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 10mg (4% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 17g
  • Protein: 6g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Peanut-Butterfinger Cream Pie

Ingredients

  • 1 prepared 10-inch (9 ounces) graham cracker or chocolate crumb crust
  • 1 package (8 ounces) reduced fat cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 container (8 ounces) light frozen whipped topping, thawed, divided
  • 4 Fun Size NESTLÉ BUTTERFINGER Candy Bars, divided

 

Directions

BEAT cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.

SPOON into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.

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