Butterfinger Peanut Butter Pie (Printable Version)

Creamy peanut butter filling with crunchy Oreo crust and Butterfinger topping chilled to perfection.

# Everything You’ll Need:

→ Crust

01 - 25 Oreo cookies

02 - 5 tablespoons unsalted butter, melted

→ Filling

03 - 8 ounces cream cheese, softened to room temperature

04 - 14 ounces sweetened condensed milk (1 can)

05 - 1 cup creamy peanut butter

06 - 8 ounces Cool Whip, thawed

→ Topping

07 - 12 fun-size Butterfingers, crushed

# Steps to Cook:

01 - Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press mixture into the bottom and sides of a 9-inch pie plate. Place in the freezer.

02 - In a mixing bowl, beat cream cheese, sweetened condensed milk, and peanut butter until smooth. Fold in Cool Whip and all but 2 tablespoons of crushed Butterfingers.

03 - Pour the filling into the prepared crust. Sprinkle the remaining Butterfinger crumbs over the top.

04 - Cover the pie and refrigerate for at least 4 hours to set. Slice and serve chilled.

# Extra Suggestions:

01 - For a nutty twist, substitute Oreo cookies with Nutter Butter cookies for the crust.

02 - Add an extra tablespoon of peanut butter to the crust for enhanced flavor.

03 - Drizzle melted chocolate over the top before refrigerating for a chocolatey finish.

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