Butterfinger Pie


4 oz cream cheese

2 Tbsp. sugar

¼ c half-and-half

1 (8 oz) container of cool whip topping

1 ½ c crushed Butterfinger candy, divided

1 (9”) graham cracker crust


In a large bowl, beat cream cheese and sugar until smooth. Beat in half-and half until blended. Fold in whipped topping and 1 cup of Butterfinger pieces.

Spoon into crust; sprinkle with remaining Butterfinger pieces. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

Note: To lower the fat content use light or low fat cool whipped topping. You can substitute Oreo’s, heath bar, or peanut butter cups for Butterfinger. Enjoy!
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