Butterfinger Cream Cheese Pie (Print Version)

A chilled butterfinger dessert with peanut butter, cream cheese, and crushed candy in a graham crust.

# Ingredients:

→ Filling

01 - 1 package (8 ounces) cream cheese, softened
02 - 1 cup powdered sugar
03 - 1/2 cup creamy peanut butter
04 - 1/2 teaspoon vanilla extract
05 - 1 container (8 ounces) whipped topping, thawed
06 - 3 Butterfinger candy bars, crushed and divided

→ Crust

07 - 1 pre-made graham cracker crust

# Steps:

01 - In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer until the mixture is smooth and free of lumps.
02 - Mix in the creamy peanut butter and vanilla extract until the filling is thoroughly combined and silky.
03 - Gently fold the thawed whipped topping into the cream cheese mixture with a spatula, maintaining an airy texture by avoiding overmixing.
04 - Stir in two of the crushed Butterfinger bars, reserving the third bar for decorating the finished dessert.
05 - Transfer the filling into the pre-made graham cracker crust, smoothing the top evenly.
06 - Evenly sprinkle the reserved crushed Butterfinger candy bar over the top surface.
07 - Cover and refrigerate for at least 4 hours or overnight to allow proper setting and flavor development.
08 - For ideal presentation, slice with a warm knife and serve well chilled.

# Notes:

01 - Warm the knife under running water and wipe dry before slicing to achieve clean cuts with minimal sticking.

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