So smooth, so sweet, so simple. Impress your guests when you pull this frosty pie out of the icebox! This peanut-buttery, dreamy candy cheesecake is sure to please.
Ingredients
6 (2 1/8 ounce) Butterfinger candy bars, crushed
1 (8 ounce) package cream cheese at room temperature
1 (12 ounce) carton Extra Creamy Cool Whip
1 tsp vanilla extract
1 graham cracker crust
Directions
Using an electric hand mixer, combine cream cheese, 5 of the crushed Butterfinger candy bars and the vanilla until smooth and creamy.
Using a rubber spatula, fold in 3/4 of the carton of Extra Creamy Cool Whip until well combined.
Pour cheesecake mixture into pie crust.
Top with remaining Cool Whip and sprinkle remaining Butterfinger candy bar on top.
Freeze overnight.
Serve frozen.
Enjoy!
