Candy Bar Pie

Yield:
6-8 servings

Ingredients:

  1. 1 pkg. (8 oz.) sour cream, softened
  2. 1 pkg. (8 oz.) frozen whipped topping, thawed
  3. 4 Butterfinger candy bars (2.1 oz. each)
  4. 1 9-inch prepared graham cracker crust
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.



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