Saturday, November 1, 2014

Butterfinger No Bake Peanut Butter Cheesecake


A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!


Ingredients


1 refrigerated Pillsbury pie crust

1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1/2  cup sour cream
1/2  cup  plain Chobani Greek Yogurt
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars

Directions

Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter.

Gently unroll the pie crust and place in a 9 inch pie plate.

Press firmly into the bottom.

Crimp the edges.

Use a fork to prick the bottom of the crust very well.

Bake at 450* for 8-10 minutes.

Cool completely.
In a mixing bowl, beat the cream cheese.

Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy.


Remove 2 cups of batter and set aside.

Add the peanut butter and beat again.

Spoon into the bottom of the cool pie crust.


Fold 2 cups of Cool Whip into the saved cream cheese mixture.

Spoon on top of the peanut butter layer.

Refrigerate at least 2-3 hours to set.


Cover the top of the pie with the crushed Butterfinger bars.

Decorate the edges of the pie with the remaining Cool Whip.

Keep refrigerated.