Butterfinger dessert

1 ~ 8 ounce package of cream cheese
1~  8 ounce container of Cool Whip
6 ~ 2 1/8 ounce Butterfinger candy bars
Graham cracker crust, ready made or make your own to put in a 8 x 8 cake pan.





GRAHAM CRACKER CRUST
1 1/2 cups crushed gr. crackers
1/3 cup sugar
6 Tbl. melted butter
Mix and pat into cake pan or pie pan. Cool too set.

~Beat room temp cream cheese with mixer until smooth. Add cool whip and mix well. Fold in crushed Butterfinger candy bars, reserving some for topping.  Spoon onto crust and spread evenly. Top with remaining crumbs. Cover and place in fridge over night or 4 hours. Serve and enjoy.