Place softened cream cheese and thawed whipped topping in a large bowl. Beat on medium speed with an electric hand-mixer until combined and creamy.

Pour in 4 of the crushed Butterfingers into the bowl. Gently stir to combine. Spoon mixture into premade pie crust. Spread out evenly. Top with remaining crushed Butterfinger. Place pie in refrigerator to chill for at least 4 hours or up to overnight.

Slice into pieces and serve with chocolate syrup and whipped cream, if desired.