Butterfinger Icebox Cake

I do enjoy icebox cakes.   They are easy to make and so good.   This is my favorite one.

BUTTERFINGER ICEBOX CAKE
(serves 12)

Ingredients:
*1/4 cup light brown sugar
*1/8 cup heavy cream
*1 tablespoon butter
*dash of salt
*1 teaspoon pure vanilla extract
*1 (3.5 ounce) package instant butterscotch pudding
*1 3/4 cup whole milk
*18 fun size butterfingers
*1 (8 ounce) package cream cheese
*1/3 cup light brown sugar
*1 cup powdered sugar
*1/2 cup heavy whipping cream
*1/3 cup light brown sugar
*1/2 cup heavy cream
*1 (12 ounce) container cool whip
*chocolate graham crackers (2-3 packages)

Directions:
~Mix 1/4 cup brown sugar, 1/8 cup heavy cream, butter, and salt in a small saucepan.
~Cook over medium-low heat, whisking for 3-4 minutes, until sauce gets thicker (careful not to burn it).
~Add vanilla and cook another 40-60 seconds.
~Remove from heat and allow it to cool completely.
~Spray a 9x13 inch baking dish with cooking spray.
~In a mixing bowl, whisk butterscotch pudding and 1 3/4 cup milk until pudding mix is dissolved.
~Refrigerate for 10-15 minutes or until pudding sets.
~In a food processor, grind up butterfinger bars into small crumbs.
~In a mixing bowl, whip cream cheese until light and fluffy.
~Mix in 1/3 cup brown sugar.
~Add powdered sugar until well mixed, scraping sides when needed.
~Mix in cooled caramel sauce and 1/2 cup heaving whipping cream.
~Beat on medium speed for about 2 minutes.
~Fold in 2 cups of crushed butterfingers into mixture (you should have about 1/2 cup left for top)
~Fold in 1/2  of cool whip.
~Line bottom of prepared pan with a single layer of the graham crackers.
~Spread 1/3 of the cream cheese mixture over top to the graham crackers.
~Layer 1/2 of the pudding over cream cheese mixture.
~Put another layer of chocolate graham crackers over pudding mixture.
~Layer another 1/3 of cream cheese mixture over graham crackers.
~Layer remaining pudding over cream cheese mixture.
~Add another layer of graham crackers.
~Add remaining cream cheese mixture.
~Refrigerate cake for at least 3 hours.
~Remove from refrigerator and spread remaining cool whip over cake.
~Sprinkle remaining butterfinger crumbs over top.