Butterfinger Pie

Ingredients:

• 8 oz cream cheese, softened
• ¾ cup creamy peanut butter
• 10.2 oz Butterfinger candy bars (fun size), chopped
• 12 oz whipped topping (such as Cool Whip), thawed
• 1 pre-made graham cracker pie crust

Instructions:

1. In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
2. Fold in the whipped topping gently until fully combined and fluffy.
3. Stir in most of the chopped Butterfinger pieces, reserving a small amount for topping.
4. Spoon the mixture into the graham cracker crust and spread evenly.
5. Sprinkle the remaining Butterfinger pieces over the top.
6. Refrigerate for at least 4 hours, or until set.

Serving Tips

• Chill overnight for best texture and flavor.
• Slice with a sharp knife, wiping clean between cuts for neat slices.
• Serve cold straight from the fridge.

Optional Variations

• Drizzle chocolate or caramel sauce on top before serving.
• Use a chocolate cookie crust instead of graham cracker for a deeper flavor.
• Add a pinch of salt to the filling for a sweet-salty balance.

Time

• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Yield

• Serves 8 slices