Peanut-Butterfinger Cream Pie - cooking recipe

Ingredients

1 (10 inch) graham cracker or chocolate crumb crust
1 (8 ounce) package reduced-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 (8 ounce) container light frozen whipped topping, thawed, divided
4 NESTLE(R) BUTTERFINGER(R) Fun Size Candy Bars, divided

Preparation

Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed.
Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.