Peanut-Butterfinger Cream Pie Recipe

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.

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