1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. Butter, meltedFilling:
1/2 c. peanut butter
1/2 c. powdered sugar
1/2 c. BUTTERFINGER® Bits, plus more for topping
1 8-ounce block cream cheese, softened
1 8-ounce container whipped topping
1/2 c. heavy cream, cold
1 1/2 heaping Tablespoons powdered sugar
1/4 tsp. vanilla extract
Prepare crust by stirring together graham cracker crumbs and sugar, then coating completely with melted butter. Press crust into an 9″ pie plate and place in the freezer while preparing the filling.
For the filling, in the bowl of an electric mixer, cream together peanut butter, powdered sugar, BUTTERFINGER® Bits, cream cheese, and whipped topping. Spread over prepared crust. Top with more BUTTERFINGER® Bits in the center. Refrigerate for at least two hours. When ready to serve, whip cream with powdered sugar and vanilla, until peaks form. Pile cream in the center of the pie, and sprinkle with additional BUTTERFINGER® Bits.