Ingredients

1 ½ cups finely crushed Nilla wafers

6 Tablespoons salted butter, melted

8 ounces block cream cheese, softened to room temperature

¼ cup powdered sugar

¼ cup caramel sauce

1 teaspoon vanilla extract

16 ounce (larger tub) whipped topping, divided use

2 cups chopped Twix candy bars

chocolate sauce, for drizzling on top

Instructions

In a medium bowl, add the vanilla wafer crumbs with the melted butter and stir until combined.

Firmly press the crust mixture into the bottom and up the sides of a 9 inch pie pan.

Put the pie crust into the refrigerator to chill while making the filling.

In a large bowl, using an electric hand mixer (or a stand mixer) beat together the softened cream cheese, powdered sugar, caramel sauce and vanilla extract until smooth.

Gently stir in half of the whipped topping until combined.

Next, stir in one cup of the chopped Twix bars into the pie filling.

Pour the filling mixture into the prepared pie crust and smooth out the top so it evenly fills the crust.

Spread the remaining whipped topping across the top of the pie filling.

Finally, evenly sprinkle the remaining one cup of chopped Twix bars over the top of the pie to garnish.

Refrigerate for at least 4 hours (or overnight) before serving so it has enough time to firm up.

Slice and serve drizzled with a little chocolate sauce (optional).