BUTTERFINGER PIE
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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
