Beazell's Cook Book

Butterfinger Pie by JoAnn Gennaro

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Butterfinger Pie - Contributed by JoAnn Gennaro  




1  graham cracker pie shell

10  king size Butterfingers

1 - 8 ounce tub cool whip

1 - 8 ounce cream cheese



Warm cool whip and cream cheese to room temperature. Crush Butterfingers in a chopper or food processor. Mix Butterfingers, cool whip and cream cheese together then pour in pie crust. Then refrigerate.



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