Butterfinger Pie

Ingredients:

• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• 1 (12.5-ounce) bag fun-sized Butterfinger bars, crushed (reserve 2 bars to sprinkle on top)
• 1 (8-ounce) container Cool Whip, thawed
• 1 store-bought Oreo or chocolate graham cracker crust

Method:

Prepare the filling:

1. In a large mixing bowl, add the cream cheese and peanut butter. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy. Add vanilla extract and continue beating until fully combined.
2. Incorporate the sugar and candy:
3. Gradually beat in the powdered sugar until the filling is smooth. Gently fold in the crushed Butterfinger bars until evenly distributed.
4. Add the whipped topping:
5. Carefully fold in the thawed Cool Whip, mixing just until incorporated to keep the texture light and fluffy.
6. Assemble the pie:
7. Spread the filling evenly into the prepared crust. Sprinkle the reserved crushed Butterfinger bars on top for added crunch and decoration.

Chill and serve:

Refrigerate the pie for at least 4 hours to allow it to set before serving.

• Prep Time: 15 minutes
• Chill Time: Minimum 4 hours
• Total Time: Approximately 4 hours 15 minutes
• Servings: 8 slices