Candy Bar Pie

Yield: 6-8 servings

Ingredients

1 pkg. (8 oz.) sour cream, softened

1 pkg. (8 oz.) frozen whipped topping, thawed

4 Butterfinger candy bars (2.1 oz. each)

1 9-inch prepared graham cracker crust

Add To

Directions:

In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours.

Please note that some ingredients and brands may not be available in every store.

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