Step 1

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.

Step 2

Using a rubber spatula, fold in 2 cups of the crushed Butterfingers until evenly distributed. Fold in half of the whipped topping until combined, then fold in remaining whipped topping.

Step 3

Spread mixture into the crust, and refrigerate 4 hours or up to overnight.

Step 4

Sprinkle with remaining 1/2 cup crushed Butterfingers, drizzle with chocolate syrup and serve.