Prepare the Filling: In a medium mixing bowl, beat together the softened cream cheese, confectioners’ sugar, and peanut butter using an electric mixer. Blend on medium speed until smooth, creamy, and fully combined.
Fold in the Cool Whip: Gently stir in the Cool Whip until the mixture is light, fluffy, and evenly blended. Be careful not to overmix — you want to keep the airy texture.
Chop the Snickers Bars: Cut each Snickers bar in half lengthwise, then chop into small bite-sized pieces. Reserve 2–3 tablespoons of the chopped candy for topping the pie later.
Add Candy to Filling: Fold the remaining chopped Snickers into the peanut butter mixture, distributing them evenly throughout for that signature mix of chocolate, caramel, and peanut crunch.
Assemble the Pie: Spoon the filling into the prepared graham cracker crust, spreading it evenly with a spatula to fill all the edges. Sprinkle the reserved chopped Snickers over the top for a finishing touch.
Chill to Set: Refrigerate the pie for at least 3 hours (or overnight if possible) to allow it to firm up. The filling will set beautifully into a creamy, sliceable texture.
