A creamy no-bake pie filled with peanut butter, whipped topping, and crunchy Butterfinger candy bars. The perfect easy dessert for any sweet tooth.

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

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In a large bowl, beat the cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth and fluffy.

Fold in the whipped topping until fully combined and creamy.

Gently stir in most of the crushed Butterfingers, reserving a bit for topping.

Spread the mixture evenly into the graham cracker crust.

Sprinkle the reserved Butterfingers over the top.

Chill in the refrigerator for at least 4 hours, or overnight for best texture.

For extra indulgence, drizzle melted chocolate or caramel sauce over the top before serving.

Make ahead friendly—this pie can be prepared a day in advance.

Use crunchy peanut butter if you prefer added texture.