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Butterfinger Pie


Thursday, January 01, 2004
1 (12 oz.) tub Cool Whip5 to 6 Butterfingers, crushed
1 prepared pie shell (Graham Cracker or Chocolate)
To crush the Butterfingers, leave them in the wrapper, and hammer lightly with the flat side of a meat mallet, or small hammer.

Mix the Butterfingers into the Cool Whip and spoon into the pie shell. Top with additional crushed Butterfinger candy, and drizzle with chocolate sauce, if desired.

Cover and chill in refrigerator for at least an hour before serving.

TIP: This ‘candy bar pie' can be made with a variety of candy bars! When using a chewy candy bar, such as Snickers or a Peppermint Pattie, chill them in the refrigerator, then chop them up before adding to the whipped topping. Drizzle caramel, or chocolate syrup, or just shake some chocolate sprinkles on top. Enjoy!
Nutrition Facts:
Kimberley Bevins, Author of "Timeless Treasures". eMail kitchenkimberley@cox.net
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