[CnD] butterfinger pie
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
[CnD] Butterfinger Pie
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. * You can also make this with Oreo cookies, Peanut Butter Cups or Heath bars. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
