LOVELY PEANUT BUTTER BUTTERFINGER PIE

Ingredients

1 refrigerated Pillsbury pie crust
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk
3/4 cup sour cream
3/4 cup peanut butter
1 - 16 ounce container Cool Whip, thawed & divided
1 cup crushed Butterfinger bars
12 Butterfinger bites

Preheat the oven to 450 degrees.

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 for 10 minutes. Cool completely.

In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream and beat until creamy. Remove 2 cups of batter and set aside.

Add the peanut butter to the remaining mixture and beat again. Spoon into the bottom of the cool pie crust.

Fold 2 cups of Cool Whip into the reserved cream cheese mixture gently. Spoon on top of the peanut butter layer. Refrigerate at least 2 hours to set.

Use a piping bag and icing tip 1M to pipe Cool Whip swirls around the edge of the pie. Top each swirl with a Butterfinger bite.

Cover the middle of the pie with the crushed Butterfinger bars right before serving.