A few weeks ago I posted an awesome Butterfingers dessert I made for company one night.You can check that out here.
But I had several candy bars left over, so I made this pie for Sunday dinner. It was a BIG hit with Brent and his mom! I think he liked it even better than the dessert I had made.
It was perfect for serving on a hot summer afternoon. Light and creamy, cool and sweet..... and just plain delicious!
1 (12 oz.) Cool whip ( I think real whipped cream would be even BETTER)
1 (8 oz.) cream cheese, softened
10 (or more or less, depending how sweet you want it) small butterfingers, crushed (reserve a few crumbs for the top)
1 graham cracker crust
Mix the crushed butterfingers with the softened cream cheese, fold in the cool whip and spoon into crust. Chill. (about 2 hours worked well for me) Sprinkle with reserved crushed butterfingers before serving.
*I used lite cool whip, low fat cream cheese, and low fat graham crust