Peanut Butterfinger Cream Pie

• 1 prepared 9-inch (6 to 8 ounce) chocolate cookie crust
• 1 (8-ounce) package cream cheese at room temperature
• ½ cup creamy peanut butter
• 1 ½ cups powdered sugar
• 1 (2.1 ounce) Nestlé Butterfinger candy bar, chopped
• 2 cups whipping cream, whipped
• Chocolate flavor Nestlé Nesquik syrup

1. 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 3 to 4 hours. Drizzle with Nesquik before serving. Makes 8 servings.