Instructions:
- Make the filling
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add peanut butter and beat until creamy.
- Fold in whipped topping until light and fluffy.
- Stir in most of the crushed Butterfingers (saving a handful for garnish).
- Assemble the pie
- Spread filling evenly into prepared crust.
- Sprinkle reserved Butterfinger pieces on top.
- Chill
- Refrigerate for at least 4 hours (or overnight) to set.
- Serve
- Drizzle with chocolate syrup, add whipped cream swirls, or extra candy pieces for a showstopper finish.
🍴 Tips & Variations:
- Use an Oreo crust for extra richness.
- Try freezing the pie for a semi-frozen, ice-cream-like texture.
- Swap peanut butter for Nutella for a chocolate-hazelnut twist.
Would you like me to also share a baked Butterfinger cheesecake version for when you want something a little more elegant but still candy-bar loaded? 🍫🍰