Butterfinger Dessert

The original recipe was to make an 8-inch pie, but I needed to feed quite a few people with the dessert, so I re-worked it and made it to fit into a 9x13-inch pan instead. This is a rich, creamy, delicious dessert, especially if you like Butterfinger bars:)

Butterfinger Dessert

10 whole graham crackers (about 1 package)
2 TBSP. sugar
1/4 cup butter, melted
8-10 (2 1/8 oz.) Butterfinger candy bars, crushed**

1 (8 oz.) pkg. cream cheese
1 (12 oz.) tub Cool Whip, thawed

1 (8 oz.) tub Cool Whip, thawed

 

Place the graham crackers in a food preocessor and pulse until crumbs. Add the sugar and melted butter and pulse until well mixed. Press the crumb mixture into the bottom of a 9x13-inch pan. Set aside. In a large mixing bowl, beat the cream cheese until creamy with an electric mixer. Add 2/3 of the crushed Butterfinger mixture and mix well. Stir in the 12 oz. tub of Cool Whip until well mixed. Pour the mixture into the pan on top of the crumb crust, spreading evenly over top. Spread the 8 oz. tub of cool whip evenly over top of the Butterfinger mixture. Sprinkle the remaining 1/3 of the mixture over the top. Cover and chill for several hours to let it set. Cut into squares and serve.

 

**To crush the Butterfinger candy bars, place in a ziploc bag, seal and smash with a rolling pin until crumbly and no large chunks remain.