Friday, July 22, 2016

Butterfinger Pie

I made this for a family gathering and couldn't get over how simple it was and how delicious it was! Really. Simple. Really. Delicious. I bet it will be popular with your families too.. Enjoy!

Ingredients:
1 bag of mini Butterfinger candy bars
8-oz. cream cheese, room temperature
1/2 tsp. vanilla extract
12-oz. whipped topping, thawed
Two 9" graham cracker pie crusts

Use a sharp knife to chop candy bars into small bits and set aside, reserving 1/2 cup. Using a food processor or rolling pin tends to cream the chocolate and make things clump together, so a sharp knife really is the best way to go.
Beat cream cheese and vanilla until fluffy.
Add half of whipped topping; mix until smooth.
Fold in chopped candy and remaining whipped topping by hand.
Mix by hand until evenly combined.
Spoon mixture into pie crusts; Sprinkle reserved candy evenly over pies.
Cover and refrigerate for 2 hours before serving.
Store in refrigerator (that is, if you actually have any leftovers LOL).

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