Featured Pinch Tips Video
- 1 large
- extra serving keebler graham cracker crust
- 1 - 12 oz
- container cool whip (thawed)
- butterfinger candy bars (frozen)
1Put candy bars in large baggie. Close baggie and crush candy into smll pieces. Save 1/4-1/3 cup for top of pie.
2Mix in a large bowl with cool whip by hand
3Spoon into pie crust. Top with extra candy and cover with lid. Refrigerate 4-6 hrs. Best if refrigerated over night.