BUTTERFINGER PIE

By stepjo7269

MS Farmer's Market Cookbook p. 265
Betty Houchen; Mendenhall, MS

Ingredients

• Directions:
• 6 2 1/2 oz Butterfinger candy bars, crushed
• 1 8 oz package cream cheese
• 1 8 oz carton Cool Whip
• 1 graham cracker crust pie shell
• ●Mix cream cheese and Cool Whip together; add candy bars and mix thoroughly.
• ●Pour mixture into pie crust.

Preparation

Step 1

●Chill 2-3 hours before serving.