Crush 6 regular size Butterfingers or 18 fun size Butterfingers in a food processor. Alternatively, place them into a ziplock bag and crush them with a rolling pin. Set aside.
In a mixing bowl, beat the softened cream cheese until smooth. Scrape the bowl down and add 12 oz of Cool Whip. Mix until well combined.
Add the crushed Butterfinger to the cream cheese and Cool Whip mixture. Mix until incorporated.
Pour the Butterfinger pie mixture into the graham cracker crust. Use a spatula to spread it evenly across the pie.
Spread the remaining Cool Whip (about 4 oz) over the top of the pie.
Crush the seventh Butterfinger (or 3 fun size Butterfingers) and sprinkle it over the top of the pie.
Chill the pie in the refrigerator for at least 4 hours before serving.
