5 eggs
2 c. sugar
1 tall can evaporated milk
1 tsp. vanilla
1/2 pt. whipping cream
3/4 c. crunchy peanut butter
4 Butterfingers
Milk to fill

Beat eggs, add sugar and evaporated milk and whipping cream; then add vanilla and peanut butter. Crunch Butterfinger bars and stir in with spoon. Pour in freezer can and fill to 2/3 full with milk. Freeze as usual! Butterfingers crunch better if frozen.