Borrowed and sharing
14 ounces of Butterfinger candy bars*
1 8-ounce package of cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 12-ounce container of Cool Whip, thawed
1 9-inch graham cracker crust
Chop Butterfingers into small bits and set aside, reserving 1/2 cup to sprinkle on top of the pie. I've done this a few ways over the years and have found the best way is to just line them up on a cutting board and chop with a chef’s knife. Using a food processor or smashing with a mallet or rolling pin tends to cream the chocolate a bit and things start to clump together.
Beat cream cheese and vanilla with an electric mixer until fluffy. Add half of the cool whip and mix until smooth.
Fold in crushed Butterfingers and remaining Cool Whip and mix by hand until evenly combined. Spoon mixture into pie crust. Sprinkle reserved 1/2 cup of crushed Butterfingers over pie. Cover and refrigerate for 2 hours before serving. Store in refrigerator.
*Use any size of Butterfinger candy bars (snack sized, fun sized or standard) so long as you have about 14 ounces total.
Read more at http://www.southyourmouth.com/2014/06/butterfinger-pie.html#RhjtoXeTw4mcdMD8.99