Butterfinger Pie

Ingredients:

1 package (8 oz) cream cheese, softened
1 container (8 oz) whipped topping
1 cup powdered sugar
½ cup creamy peanut butter
3 Butterfinger candy bars, crushed
1 pre-made graham cracker crust
½ teaspoon vanilla extract

Directions:

Beat cream cheese and powdered sugar until smooth.
Add peanut butter and vanilla extract; mix until combined.
Fold in whipped topping until light and fluffy.
Stir in 2 crushed Butterfinger bars, reserving 1 for topping.
Spoon mixture into graham cracker crust and smooth the top.
Sprinkle remaining crushed Butterfinger on top.
Refrigerate for at least 4 hours or overnight.
Slice and serve.