Ingredients
1 package cream cheese, room temperature
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 bag fun-sized butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
1 container Cool Whip, thawed
1 store-bought oreo or chocolate graham cracker crust
Instructions
1-Place cream cheese and peanut butter in: Place cream cheese and peanut butter in a large mixing bowl. Add vanilla and beat with an electric mixer until smooth.
2-Beat in powdered sugar until smooth: Beat in powdered sugar until smooth.
3-Fold in crushed butterfingers: Fold in crushed butterfingers.
4-Fold in Cool Whip: Fold in Cool Whip.
5-Spread filling in crust: Spread filling in crust. Sprinkle reserved butterfingers on top.
6-Refrigerate at least 4 hours before serving: Refrigerate at least 4 hours before serving.
Last Step:
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- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 657kcal
- Sugar: 58g
- Sodium: 389mg
- Fat: 35g
- Saturated Fat: 16g
- Carbohydrates: 81g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 29mg