14 ounces of Butterfinger candy bars, any size.
1 8-ounce package of cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 12-ounce container of Cool Whip, thawed
1 9-inch graham cracker crust
Chop up Butterfinger, and set 1/2 cup aside to sprinkle on top. The original blog says that she’s tried a bunch of different ways of cutting them up (food processor, smashing with a rolling pin, etc.), but that the best way seems to be just lining them up an chopping with a chef’s knife.
RP Servings: 8
Stars: 4. There are a few pretty nice things about this pie. 1) Flat out, it’s just really tasty, 2) It’s relatively inexpensive, 3) It’s crazy easy, 4) It’s light, and really nice for a summer dessert when it’s hot outside, and 5) You can make it with really any similar type of candy bar. Butterfinger is really nice because it has a bit of crunch, but that softens after a little while in the refrigerator anyway. I bet that this would be really good with Reeses or Kit Kat as well!