1 refrigerated pie crust (softened as directed on box)
1 scant teaspoon house cinnamon sugar mixture
4-oz cream cheese, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1 1/2 containers (8 oz each) frozen whipped topping, thawed
2 cups chopped Butterfinger™ candy bars
Preheat oven to 450 (F)
Unroll 1 refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Sprinkle with the scant teaspoon cinnamon sugar house mix. Bake 10 to 12 minutes or until light brown. Cool completely.
In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped butterfinger candy bars.
Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped butterfinger candy bars. Refrigerate pie 1 hour before serving.
Store in fridge, loosely covered. Enjoy.