1 (16 oz.) tub Cool Whip
4-5 large Butterfinger candy bars
1 prepared chocolate crumb pie shell (Keebler)

Unthaw Cool Whip. Carefully crush butterfingers bars with mallet while still in the wrapper. Mix the candy crumbs into the whipped topping and pour into prepared crust. Freeze.

Serve with drizzled chocolate syrup if you would like.

Submitted by: Joyce Dennison