- 7 Butterfinger candy bars
- 1 tub of Cool Whip
- 1 graham cracker crust
- Use a chopper or coffee grinder and chop up the butter finger.
- Stir entire tub of Cool Whip into bowl of candy bar crumbs. Mix well with a ladle. Mixture will be thick.
- Put candy bar mixture into graham cracker pie crust. Refrigerate for at least 1 hour before serving.