Peanut Butter Butterfinger Pie

• 8 ounces, weight Cream Cheese, Softened
• 14 ounces, fluid Sweetened, Condensed Milk
• 1 cup Sour Cream
• 3/4 cups Smooth And Creamy Peanut Butter
• 3 whole Butterfinger Candy Bars, 2 Ounce Size, Unwrapped
• 1 whole Pie Crust, Baked And Cooled According To Package Directions
• 2 cups Cool Whip, Plus Extra For Topping If Desired

1. In the bowl of a stand mixer using beater attachment, beat cream cheese until smooth. Then add sweetened condensed milk and sour cream and continue to beat until creamy.
2. Remove 2 cups of this mixture and set it aside. Add the peanut butter into the remaining batter, and beat to combine.
3. Crust 2 of the candy bars using your preferred method. Then carefully stir this into the batter. Pour batter into the bottom of your baked and cooled pie crust. Smooth the top.
4. Fold the Cool Whip into the 2 cups of reserved batter to create the next layer of goodness. Spoon this over the first layer, smooth the top then refrigerate for 2 hours, or until set.
5. Before serving, crush the final Butterfinger bar and sprinkle over the top. Can be served with additional Cool Whip if you'd like.
6. Adapted from BruCrew Life's original recipe.

weight cream cheese, milk, sour cream, smooth, butterfinger, pie crust, if

Taken from tastykitchen.com/recipes/desserts/peanut-butter-butterfinger-pie/ (may not work)