Ingredients:
1 (9-inch) graham cracker pie crust (store-bought or homemade)
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup creamy peanut butter
1 (8 oz) tub whipped topping (like Cool Whip), thawed
4 Butterfinger candy bars, crushed (reserve some for topping)
Extra whipped topping for the top layer (optional)
Instructions:
1. Prepare the filling:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and peanut butter, and mix until well combined.
2. Add crushed Butterfingers:
Fold in the crushed Butterfinger candy bars, then gently fold in the whipped topping until evenly combined.
3. Assemble the pie:
Spread the filling evenly into the prepared graham cracker crust.
4. Add topping:
Top with an additional layer of whipped topping if desired, and sprinkle more crushed Butterfinger on top.
5. Chill:
Refrigerate the pie for at least 4 hours (or overnight) to set.
6. Serve and enjoy!
