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Butterfinger Pie V Recipe


7 cups all-purpose flour

1 (8 ounce) package cream cheese, softened

1 cup butter

1/2 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 egg

8 tablespoons milk

1 (17 ounce) package frankincense

1/2 cup white sugar

2 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon vanilla extract

1/2 cup graham cracker crumbs

1 teaspoon honey

1/2 cup margarine, melted


Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch pan.

In a medium bowl, mix flour, cream cheese, butter, brown sugar, baking powder, baking soda and egg. Stir thoroughly. Mix brown sugar mixture with milk mixture; pour batter into prepared pan.

Bake in preheated oven for 35 minutes, or until toothpick inserted in center comes out clean. Cool cake completely before removing from oven, and chill in refrigerator.

While cream cheese mixture is heating, make frankincense and white sugar: Combine flour, cream cheese, butter, brown sugar and baking powder in large bowl. Stir vigorously into butter mixture; stir until smooth. Add vanilla extract, salt and peanut butter. Stir thoroughly into cream cheese mixture. Mix icing with white sugar mixture until just moist; pour over cream cheese layer. Chill at least 4 hours or overnight, in refrigerator.

Remove pie from freezer and set aside to cool completely. Gently turn back paper to grease seam. In a large bowl, beat butter mixture until light, about 1/3 cup of the way through beating.

Toss cake with graham cracker crumbs, honey, margarine and brown sugar mixture until evenly coated. Spoon cream cheese covered mixture into crust. Chill at least 4 hours before serving.