Featured Pinch Tips Video
- 8 large
- butterfinger candy bars
- 1 large
- cool whip
- graham cracker pie crust
1Freeze the butterfinger bars. Crush them.
2Combine the candy bars with the cool whip.
3Spoon into graham cracker crusts. Chill in refrigerator until ready to serve. It is better if you chill it overnight.
4Variation: cream 1/2 cup smooth peanut butter with 1/2 cup powdered sugar. Fold into the cool whip before adding the candy bars.