Pb Butterfinger Pie - cooking recipe

Ingredients

9 inches chocolate cookie pie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 - 2 1/8 ounce butterfinger candy bar, chopped
2 cups whipping cream, whipped (or you can use Cool Whip)
1/4 cup chocolate syrup

Preparation

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
Stir in chopped Butterfinger.
Fold in whipped cream.
Spread into cookie crust.
Refrigerate for at least 3 to 4 hours before serving.
Drizzle with chocolate syrup before serving.