8 oz Cream Cheese, softened 8 oz Cool Whip 3 Butterfinger Candy Bars (2.1 oz each) 9-inch prepared Graham Cracker Pie Crust
In a mixing bowl, beat cream cheese until smooth. Fold in Cool Whip. Crush the candy bars; fold one cup into the cream cheese mixture. Spoon into crust. Sprinkle the top of pie with remaining candy bar crumbs. Refrigerate 2 to 4 hours before slicing.
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