8 oz cream cheese, (1 package) softened
½ cup peanut butter, creamy
1 tsp vanilla extract
1½ cups powdered sugar
2½ cups Butterfinger candy bars, (1 bag) crushed, divided
8 oz whipped topping, (1 container) such as Cool Whip
1 Oreo crust, (9-inch) prepared, or chocolate graham cracker crust
Chocolate syrup, or Magic Shell
Beat together cream cheese, peanut butter, and vanilla in the bowl of an electric stand mixer until smooth and creamy. Gradually add powdered sugar, and beat until fully combined.
Using a rubber spatula, fold in 2 cups of the crushed Butterfingers until evenly distributed. Fold in ½ of the whipped topping until combined, then fold in the remaining whipped topping.
Spread mixture into the crust, and refrigerate for 4 hours or up to overnight.
Sprinkle with the remaining crushed Butterfingers, drizzle with chocolate syrup, and serve.
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