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