4 Butterfinger candy bars
1 large tub Cool Whip
1 graham cracker pie crust

Crush candy bars while still in the wrapper, take off wrapper and pour into large mixing bowl. Do this with each candy bar.

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.

Submitted by: Tina King