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