Butterfinger Pie


8 ounces cream cheese, softened

1 package mini-Butterfinger* bars, chopped

1 large container Cool Whip

1 (9-inch) graham cracker crust


In a large bowl, beat cream cheese until smooth, then add chopped Butterfinger bars. Fold in thawed Cool Whip. Put mix in shell and let it firm in the refrigerator. It is best to make this the day before you plan to serve it. If you are unable to, put it in the freezer to firm.


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