No-Bake Butterfinger Pie

Oh wow, this pie is delicious!! Especially if you are a Butterfinger fan, which I am. And it is uber easy to make, which makes it a perfect summer dessert. I love the cheesecakey filling. Thanks to Pinterest for this great recipe!

No-Bake Butterfinger Pie

7 Butterfinger bars
16 oz Cool Whip, thawed
8 oz block cream cheese, softened
graham cracker crust

In a food processor, process 6 of the Butterfinger bars until you have just crumbs. In the bowl of a mixer beat together about 12 oz of the Cool Whip (3/4 of a large Cool Whip tub) and the cream cheese until well combined. Add the Butterfinger crumbs and mix until incorporated. Spread this mixture into the graham cracker crust. Top with remaining Cool Whip. Chop up the last Butterfinger bar and sprinkle it over the Cool Whip. Refrigerate for at least 2 hours.