This was Gray's choice for his Father's Day dessert and it was an excellent choice! This pie was so creamy and the butterfinger gave the perfect little crunch! A new family favorite for sure. This recipe was adapted from Brown Eyed Baker.
4 tbsp melted butter
8oz cream cheese (room temperature)
1/2 cup creamy peanut butter
8oz cool whip
8 fun sized butterfinger bars (crushed)
4oz cool whip
2 fun sized butterfinger bars (crushed)
Using a food processor, make the oreos into oreo crumbs for the crust. Combine the crumbs with butter and and press evenly into a greased 9 inch pie plate. Beat together the cream cheese and peanut butter until light and fluffy. Fold in the cool whip until fully combined. Fold in the butterfinger pieces. Spread into the pie crust. Top with the remaining cool whip and butterfinger pieces Refrigerate for at least 1 hour before serving.