1 graham cracker crust
1 pint vanilla ice cream, slightly softened
1 container non-dairy whipped topping, thawed
1/4 cup creamy peanut butter
1 tsp pure vanilla extract
12 fun size Butterfingers, or 3 regular size Butterfingers, chopped
1 container non-dairy whipped topping for the top layer
Additional crushed candies
In a large bowl, stir together softened ice cream, non-dairy topping, peanut butter, vanilla extract, and chopped Butterfingers. Spread evenly into graham cracker crust.
Cover and freeze for about 4 hours, or until firm.
Take out and layer a second topping of non-dairy topping and refreeze 4 more hours or until firm and serve.
Garnish with crushed Butterfingers, drizzled chocolate syrup and an additional dollop of whipped topping, if desired.