2 1/2 pkg. graham crackers
1/4 c. sugar
1/2 tsp. salt
Dash of cinnamon

Crush graham crackers, use roller and wax paper. Then place crumbs in bag and mix with 1/4 cup sugar, 1 teaspoon salt and dash of cinnamon. Divide evenly into 2 pie tins 1/4 cup butter in each tin and mix with crumb mixture. Bake for 3 1/2 minutes for 350 degrees.

1/2 gal. vanilla ice cream
8 Butterfinger bars
Lg. container Cool Whip

Soften ice cream in large bowl. Flake 6 Butterfinger bars into ice cream in medium sized chunks with separate knife. Mix gently but thoroughly. Divide evenly into pie tins. Cover with Cool Whip. Flake one bar over top. Freeze overnight.

Makes 2 pies.