[CnD] butterfinger pie

Mike and jean mjs1981 at sc.rr.com
Sat Feb 17 10:17:20 EST 2018



1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

4 Butterfinger candy bars (2.1 oz. each)

1 prepared graham cracker crust (9 In.)


In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped
topping. Crush candy bars while still in the wrapper, take off wrapper and
pour into large mixing bowl; fold 1 c. into cream mixture. 

Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for
2-4 hours.

More information about the Cookinginthedark mailing list