1 refrigerated pie crust
4 oz. softened cream cheese
1/3 cup creamy peanut butter
½ cup sugar
12 oz cool whip (divided)
2 cups chopped Butterfingers candy bars (divided)
Heat oven to 450° F.
Unroll 1 refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 8oz cool whip. Stir in 1 1/2 cups chopped Butterfinger candy bars.
Spread mixture in pie crust. Spread 4oz cool whip over top; sprinkle with 1/2 cup chopped Butterfinger candy bars. Refrigerate pie 1 hour before serving.
Store loosely covered in refrigerator.
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