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Butterfinger Pie

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Recipe (click to expand)

1 8 oz pkg cream cheese softened

1 package mini-butterfinger bars

1 large tub cool whip

1 9 inch graham cracker crust

In a large bowl, beat cream cheese until smooth and add Butterfingers. Fold in thawed Cool Whip. Put mix in shell and let it firm in fridge. It is best to make it the day before you plan to eat it. If you are unable to, put it in the freezer to firm. You can also make this with Oreo’s, Peanut Butter Cups and Heath Bars.

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