Candy Bar Pie

desserts

Print Recipe

Servings: 6–8

Ingredients

1 package (8 ounces) cream cheese, softened

1 carton (8 ounces) frozen whipped topping, thawed

4 Butterfinger candy bars (2.1 ounces each)

1 prepared graham cracker crust (9 inches)

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 before slicing.

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Carolina Country style

With lemon icing

with pressed flowers