4 oz cream cheese
2 Tbsp. sugar
¼ c half-and-half
1 (8 oz) container of cool whip topping
1 ½ c crushed Butterfinger candy, divided
1 (9”) graham cracker crust
In a large bowl, beat cream cheese and sugar until smooth. Beat in half-and half until blended. Fold in whipped topping and 1 cup of Butterfinger pieces.
Spoon into crust; sprinkle with remaining Butterfinger pieces. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Note: To lower the fat content use light or low fat cool whipped topping. You can substitute Oreo’s, heath bar, or peanut butter cups for Butterfinger. Enjoy!