• Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 4 (2.1 ounce) bars Butterfinger candy bars
  • 1 (9 inch) graham cracker crust

Directions

  • In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.