Peanut-Butterfinger Cream Pie

Ingredients

• 4  nestle® butterfinger® fun size candy bars divided
• 1 10-inch chocolate pie crust 
• 0.5 cup creamy peanut butter 
• 8 ounce cream cheese at room temperature reduced-fat
• 0.5 cup powdered sugar 
• 8 ounce non-dairy whipped topping light frozen divided thawed

Equipment

• bowl
• blender

Directions

1. 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.
2. Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.