👩🍳 Directions
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Stir in most of the crushed Butterfinger bars, reserving a handful for garnish.
- Spoon the creamy filling into the graham cracker crust and spread evenly.
- Sprinkle the remaining Butterfinger pieces over the top for a crunchy finish.
- Chill the pie in the refrigerator for at least 2–3 hours, or until set.
💡 Tips
- Want extra indulgence? Drizzle with chocolate or caramel sauce before serving.
- To crush Butterfingers, place them in a zip-top bag and gently pound with a rolling pin.
- Use mini Butterfinger bites for easy crushing and distribution.
Prep Time: 10 minutes
Chill Time: 2–3 hours
Total Time: ~2 hours 15 minutes
Servings: 8 slices
