- 6 regular sized Butterfinger candybars, crushed
- 8 oz cream cheese, softened
- 12 oz container of Cool Whip
- 1 graham cracker pie crust
- Mix 5 of the crushed Butterfinger candybars with the softened cream cheese.
- Then, fold in the Cool Whip.
- Put this mixture in the graham cracker pieshell.
- Then crush the last Butterfinger candy barand add to top of pie.
- Chill for about 2 hours and serve.
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