Ingredients
CRUST
14 peanut butter sandwich crème cookies
¼ cup granulated sugar
6 T butter, melted
FILLING
Layer 1
4 ounces cream cheese, softened
¼ cup plain Greek yogurt
½ cup powdered sugar
½ cup creamy peanut butter
1 cup Butterfinger Baking bits
1 cup whipped topping
Layer 2
27 milk chocolate Hershey Kisses
2 cups whipped topping
TOPPING
3 ounces cream cheese, softened
¼ cup creamy peanut butter
1/3 cup powdered sugar
2 cups whipped topping
Directions
CRUST
Process the cookies in a food processor until fine crumbs are formed. Add in sugar and melted butter, processing until blended. Press mixture into a 9-inch pie plate that has been sprayed with nonstick cooking spray. Bake in 350 °F oven for 10 minutes. Cool before filling.
FILLING
Blend cream cheese, yogurt, powdered sugar and peanut butter in medium size bowl, with an electric mixer until smooth. Fold in whipped topping. Stir in Butterfinger Baking bits. Spread over bottom of cooled crust. Refrigerate while preparing second layer.
Layer 2
Place the kisses in medium sized microwave safe bowl. Microwave at 50% power for 1 minute. Stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth. Fold in whipped topping. Spread on top of peanut butter layer. Cover and refrigerate until firm.
TOPPING
Blend cream cheese, peanut butter and powdered with electric mixer until smooth. Fold in whipped topping. Spread over chocolate layer. Garnish as desired.