Butterfinger Pie

In a large bowl with an electric or hand mixer, beat together the cream cheese and peanut butter until smooth.
Gently fold in half of the whipped topping until just combined.
Stir in half of the chopped Butterfingers into the peanut butter mixture.
Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife.
Spread the leftover whipped topping across the top of the pie filling.
Sprinkle the remaining chopped Butterfingers over the top of the pie to garnish.
Refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve, enjoy!

Storage:

To Store: Store leftover pie in an airtight container in the refrigerator for up to 2-3 days.
To Freeze: You can wrap and freeze your pie for up to 2-3 months.

Tips:

Do not use natural peanut butter in this recipe–it is too oily and can separate. A commercial brand creamy peanut butter will blend more smoothly and is ideal for achieving a mousse-like pie filling. I think Jif or Skippy works great!
Be sure to use softened, room temperature cream cheese. This will help ensure that there are no cream cheese lumps in the filling mixture.