Butterfinger Topped Ice Cream Cake for 12

Instructions:

1. Combine the crushed Butterfinger candy, melted butter, and salt in a bowl. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of the springform pan using the back of a spoon.
3. Freeze the crust for 10 minutes to set the fats.
4. In a large bowl, fold the softened ice cream and sweetened condensed milk together using a rubber spatula until just combined.
5. Gently fold in the chopped Butterfinger pieces.
6. Pour the mixture over the chilled crust and smooth the top with an offset spatula.
7. Freeze for at least 4 hours, or until the edges are firm to the touch.
8. Beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high until stiff peaks form.
9. Spread the whipped cream evenly over the frozen ice cream layer.
10. Immediately sprinkle the remaining crushed Butterfingers across the top before the cream sets.
11. Return to the freezer for 2 hours before releasing the springform sides.