Ingredients
1 package (8 ounces) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed4 Butterfinger candy bars (2.1 ounces each)1 graham cracker crust (9 inches)
Preparation
In a small 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.
