8 oz. cream cheese, softened
1/2 c. powdered sugar
8 oz. container frozen whipped topping, thawed
4 Butterfinger candy bars, crushed & divided
9 inch graham cracker crust
Cream together the cream cheese and powdered sugar. Fold in the whipped topping and three of the crushed candy bars. Spoon mixture into the graham cracker crust. Sprinkle remaining candy bar on top; refrigerate for at least 4 hours.
Adapted from: http://www.flourmewithlove.com/2013/06/no-bake-candy-bar-pie-gooseberry-patch.html
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