Butterfinger Pie – Creamy, Crunchy, and No-Bake Bliss

Instructions:

1. Beat the cream cheese:
   In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and lump-free.
2. Add flavor:
   Mix in the peanut butter, powdered sugar, and vanilla extract until creamy and well blended.
3. Fold in whipped topping:
   Gently fold in the whipped topping and ¾ of the crushed Butterfinger bars. Stir carefully to keep the mixture light and fluffy.
4. Assemble the pie:
   Spoon the filling into the graham cracker crust and smooth the top evenly with a spatula.
5. Add the topping:
   Sprinkle the remaining crushed Butterfinger pieces evenly over the top.
6. Chill:
   Cover the pie with plastic wrap or a pie lid and refrigerate for at least 4 hours, or until firm and sliceable.
7. Serve:
   Cut into slices and serve chilled. Top with extra whipped topping if desired.

Variations:

• Use an Oreo crust or chocolate graham crust for a richer base.
• Add mini chocolate chips or chopped peanuts for extra texture.
• Drizzle melted chocolate or peanut butter over the top before serving.

Tips:

• For best texture, add the final crushed Butterfinger topping just before serving so it stays crisp.
• This pie freezes well—wrap tightly and store for up to a month. Let thaw slightly before slicing for the best consistency.
• Don’t skip the chill time; it helps the pie set and slice cleanly.