Butterfinger Pie
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce package |
cream cheese
softened |
|
| 1 | package |
butterfinger chocolate bars
mini |
* |
| 1 | large tub |
whipped topping, prepared
|
*
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce package |
cream cheese
softened |
|
| 1 | package |
butterfinger chocolate bars
mini |
* |
| 1 | large tub |
whipped topping, prepared
|
*
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
Directions
In a large bowl, beat cream cheese until smooth and add Butterfingers.
Fold in thawed whipped topping.
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.
