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Butterfinger Pie Recipe

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This recipe for Butterfinger Pie, by , is from ELLIOTT/DARNOLD FAMILY RECIPES, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Elliott


8 ounce package cream cheese, room temperature
1/2 cup creamy peanut butter
2 t vanilla
1 1/2 cups powdered sugar
12.5 ounce bag fun size butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
8 ounce container cool whip, thawed
1 store bought oreo or chocolate graham cracker crust

Beat cream cheese and peanut butter with electric mixer until smooth.
Mix in vanilla.
Beat in powdered sugar until smooth.
Fold in crushed butterfingers and cool whip.
Spread filling in crust. Sprinkle reserved butterfingers on top.
Refrigerate for at least 4 hours before serving.




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