Peanut Butterfinger Cream Pie Recipe
- 1 (9 inch) chocolate cookie crust
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped
- 2 cups whipping cream, whipped
- 1/4 cup Chocolate Flavor NESTLE® NESQUIK™ Syrup
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.
step 2: REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik(tm) before serving.