BEST PEANUT BUTTERFINGER PIE

INGREDIENTS:

1 graham cracker or chocolate pie crust, storebought or homemade (may used crushed oreos, shortbread cookies, peanut butter cookies, etc. to make crust if you prefer)
1 pkg cream cheese, at room temperature; 8 oz.
1/2 c creamy peanut butter
2 tsp pure vanilla extract
1 1/2 c powdered suger
1 bag(s) 12.5 oz. fun size butterfinger candy bars, coarsely chopped to garnish the top of the pie (i reserve 2 of the chopped candy bars to garnish the top of the pie.)
8 oz container frozen whipped topping (cool whip), thawed
chocolate bar to grate or shave on top, opt.

DIRECTIONS:

1. Beat cream cheese and peanut butter in large mixing bowl until smooth. Add vanilla and mix well. Beat in powdered sugar until thoroughly incorporated.
2. Stir in all but two of the chopped Butterfinger bars. Fold in whipped topping. Spread mixture into crust.
3. Grate or shave as much chocolate as desired on top. Sprinkle with reserved chopped Butterfinger bars. Refrigerate at least three or four hours before serving. Can be frozen.

From: just a pinch