Butterfinger Pie

My one grandson likes chocolate and peanut butter. I started experimenting with Butterfingers and after trying several different ways to make a peanut butter and chocolate pie, this one using Butterfinger candy did just the trick. All the kiddos loved it, and even the bigger kids. The Cool Whip makes the pie very fluffy and gives it peaks on top so that the crumbled Butterfinger and lightly drizzled hot fudge syrup looks so good.
Submitted by: Victoria M. H

Ingredients:

• 1 Oreo crust – (prepare this first by using about (twenty) 20 Oreos (about 2 cups) and 4 tablespoons melted butter
• 8 ounces cream cheese (1 block- softened to room temperature)
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 12 ounces Butterfingers coarsely chopped (leave some to put on top)
• 1 container Cool Whip Extra Creamy (8 ounces) thawed

Directions:

• Prepare the Oreo cookie crust by putting cookies and melted butter in food processor. Set aside in the refrigerator while preparing the filling.
• In a large mixing bowl, beat together cream cheese and peanut butter until smooth.
• Add vanilla and powdered sugar and beat again until fully combined.
• Set aside ⅓ cup chopped Butterfingers. Fold in remaining Butterfinger pieces and Extra Creamy Cool Whip.
• Spread the pie filling into the prepared crust and sprinkle with reserved Butterfingers & then drizzle top with a little chocolate fudge sauce.
• Refrigerate at least 4 hours before serving to allow to set.