How to Make It
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 half of the whipped topping until combined, then fold in remaining whipped topping.
Spread mixture into the crust, and refrigerate 4 hours or up to overnight.
Sprinkle with remaining 1/2 cup crushed Butterfingers, drizzle with chocolate syrup and serve.