Peanut Butter Bliss

Crunchy, Creamy, Peanut Butter Goodness.  All in a pie plate.  While not listed, you may get a second container of Cool Whip and add it when sliced.  I like the new Cool Whip Creamy, it has cream in addition to the standard oil, but you may use regular Cool Whip.

You'll Need:
16 Nutter Butter Cookies
1/2 Cup Butter
8 Ounces Light Cream Cheese, softened
8 Ounces Cool Whip Creamy, thawed
11.5 Ounces Mini Butterfingers

Crush Nutter Butters.  Melt butter, pour over cookies.  Mix well and press into the bottom of a 9 inch pie pan.  Refrigerate until filling is ready.

Whip together cream cheese and cool whip.

Crush butterfingers, add to cream cheese mixture.

Spoon into pie crust and refrigerate at least 8 hours before serving.