1/2 cup chopped Butterfinger candy bars (for garnish)
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and creamy peanut butter to the cream cheese. Beat until the mixture is fully combined and creamy.
Gently fold in 1 cup of the thawed whipped topping until just combined. Do not overmix.
Fold in 1 cup of the crushed Butterfinger candy bars into the filling.
Spread the filling evenly into the frozen chocolate cookie pie crust.
Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
Before serving, top the pie with the remaining whipped topping and sprinkle the remaining 1/2 cup of crushed Butterfinger candy bars and the chopped garnish pieces over the top.
Slice and serve immediately. This pie is best kept chilled.
Notes
If you skip the frozen crust, you can make your own by mixing 1 1/2 cups chocolate cookie crumbs with 6 tablespoons of melted butter and pressing it into a 9-inch pie plate. Chill this crust for 30 minutes before filling.
For a richer flavor, you can substitute the whipped topping with heavy cream whipped to stiff peaks.
This recipe is a great alternative when you do not want to deal with complex meal planning or delivery services; it is fast comfort food.