Peanut Butterfinger Cream Pie

Peanut Butterfinger Cream Pie
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Ingredients

  • 1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
  • 1 package (8 oz.) cream cheese, at room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, chopped
  • 2 cups whipping cream, whipped
  • 1/4 cup NESTLÉ NESQUIK Chocolate Flavor Syrup

Instructions

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.

REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik before serving.