A creamy no‑bake peanut butter and candy‑bar pie made in a graham cracker crust—easy, irresistible, and perfect for any occasion!

Scale

8 oz cream cheese, softened

8 oz whipped topping, thawed

1 cup powdered sugar

1/2 cup creamy peanut butter

3 Butterfinger candy bars, crushed

1 pre‑made 9‑inch graham cracker crust

1/2 tsp vanilla extract

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1. Beat cream cheese until smooth.

2. Add powdered sugar, peanut butter, and vanilla; mix until creamy.

3. Fold in whipped topping gently.

4. Stir in most of the crushed Butterfinger pieces.

5. Spoon filling into crust and top with reserved candy pieces.

6. Chill at least 2 hours before serving.

Make sure cream cheese is fully softened for smooth filling.

Reserve candy pieces for topping.

Assemble a day ahead for firm slices.