Butterfinger Pie Dessert (Print Version)

# Ingredients:

01 - 1 store-bought graham cracker pie crust
02 - 12 ounces Cool Whip
03 - 8 ounces softened cream cheese
04 - 12.5 ounces crushed Butterfingers

# Instructions:

01 - Keep ½ cup of the crushed Butterfingers separate for the topping.
02 - Stir together the Cool Whip, softened cream cheese, and the remaining crushed Butterfingers in a big bowl until smooth.
03 - Scoop the mix into your graham cracker crust and make the top nice and even.
04 - Spread the reserved Butterfingers over the top.
05 - Pop it in the fridge for a couple of hours before you dig in.

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