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

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

Serves 6 or 8.