Butterfinger Pie
7 Butterfinger Bars
12 oz Cool Whip
8 oz Cream cheese softened (1 package)
Pie Crust/tin
1 tablespoon Sugar
Stick 5 Butterfingers in the blender and pulse a few times to crush the Butterfingers into small pieces. I like to leave a few chunks to give the pie more texture. Or you can stick them in a ziploc bag and let the kids go to town on them! ;-) Mix together softened cream cheese, sugar and cool whip. Fold in Butterfinger chunks. Chop the remaining 2 Butterfingers into large chunks and cover top of pie with chunks. You can also drizzle some chocolate syrup over it but that is optional. Place in fridge for 1-2 hours to chill and enjoy!
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