Butterfinger Creamy Chocolate Pie (Print Version)

# Ingredients:

→ Filling

01 - 1 (8-ounce) package cream cheese, room temperature
02 - 1/2 cup creamy peanut butter
03 - 2 teaspoons vanilla extract
04 - 1 1/2 cups powdered sugar
05 - 1 (12.5-ounce) bag fun-sized Butterfinger bars, crushed (reserve 2 bars for topping)
06 - 1 (8-ounce) container Cool Whip, thawed

→ Crust

07 - 1 store-bought Oreo or chocolate graham cracker crust

# Instructions:

01 - Beat cream cheese and peanut butter with an electric mixer until smooth.
02 - Mix in vanilla.
03 - Beat in powdered sugar until smooth.
04 - Fold in crushed Butterfinger bars.
05 - Fold in Cool Whip until evenly combined.
06 - Spread the filling into the prepared crust. Sprinkle the reserved crushed Butterfinger bars on top.
07 - Refrigerate for at least 4 hours before serving to allow the filling to set.

# Notes:

01 - Allow the Cool Whip to thaw completely for easy mixing.

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