Butterfinger Pie

Ingredients

1 (8-ounce) package cream cheese, room temperature

1/2 C peanut butter

2 tsp vanilla extract

1 1/2 C powdered sugar

1 bag fun-sized butterfingers, crushed (reserve some for top)

1 (8-ounce) container Cool Whip, thawed

1 chocolate graham cracker crust

Directions

1. Beat cream cheese and peanut butter until smooth and fluffy

2. Mix in vanilla

3. Add in powdered sugar

4. Fold in butterfingers

5. Fold in Cool Whip

6. Spread filling into crust and sprinkle reserved butterfingers on top

7. Refrigerate for 4 hours before serving

Notes

- Lane's variation: Sub Nutella for peanut butter and sub snickers, heath, or other chocolate bar for butterfingers