Butterfinger Pie No Bake (Print Version)

# Ingredients:

→ Filling

01 - 12.5 ounces Butterfingers, crushed
02 - 8 ounces cream cheese, room temperature
03 - 12 ounces Cool Whip

→ Crust

04 - 1 pre-made graham cracker crust

# Instructions:

01 - Set aside ½ cup of crushed Butterfingers for topping.
02 - In a large bowl, mix together the remaining Butterfingers, cream cheese, and Cool Whip until well combined.
03 - Pour the mixture into the graham cracker crust, spreading evenly.
04 - Sprinkle the reserved crushed Butterfingers on top of the pie.
05 - Refrigerate for 2 hours before serving.

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