In a large mixing bowl, beat together cream cheese and peanut butter until smooth.
Add vanilla and powdered sugar and beat again until fully combined.
Set aside ⅓ cup chopped Butterfingers. Fold in remaining Butterfinger pieces and half the Cool Whip.
Spread filling into prepared crust. Spread remaining Cool Whip on top, and sprinkle with reserved Butterfingers.
Refrigerate at least 4 hours before serving to allow to set.
Video
Notes
Chocolate lover? Substitute Nutella for peanut butter for an extra chocolatey pie.
Butterfingers: You can use any size, as long as it comes out to about 12 ounces.
Whipped cream: I sometimes like to use homemade whipped cream instead of whipped topping. You can use this recipe for whipped cream, and you'll need about 1.5 cups prepared.
Drizzle with chocolate sauce for a super decadent garnish.
Storage: Keep covered in the refrigerator for up to 3 days.
Make Ahead Directions: Prepare the pie the day before. Keep covered in the refrigerator until ready to serve.
Freezer Directions: Prepare the pie according to the recipe instructions. After it sets completely in the refrigerator, wrap the whole pan in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator, then slice and serve.