1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 oz. each)
1 prepared graham cracker crust (9 In.)

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