- 1 20 oz box fudge brownie mix
- ½ cup Kahlua
- 2 8 oz pkg cream cheese, softened
- 1 ½ cups powdered sugar
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups whipping cream, whipped
- 20 Butterfinger Minatures
- 1 12 oz cntr frozen whipped topping
ingredients
directions
1. Bake brownies according to directions on package. Cool. Punch holes in brownies with fork and pour Kahlua over brownies. |
2. In a bowl, combine cream cheese, powdered sugar, peanut butter, and vanilla; beat at medium speed until smooth and well blended. Add eggs, 1 at a time, beating well after each addition. Fold in whipped cream. |
3. Break Butterfinger bars into small pieces with hammer (inside a ziplock bag). Break up half the brownies and place in the bottom or a large clear bowl (The bowl should hold at least one gallon. I use a large clear tupperware container). Cover with half of the peanut butter-cream cheese mixture, half the candy, and half the whipped topping. Repeat layers. |
4. Refrigerate for at least four hours (overnight is better). |
Categories
Desserts
