Candy Bar Pie
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8 ounces cream cheese, softened
8 ounces Cool Whip, thawed
4 (2.1 ounces each) Butterfinger candy bars
1 9-inch graham cracker crust
In a mixing bowl, beat cream cheese until smooth. Fold in Cool Whip. Crush the candy bars and fold 1 cup into the cream cheese mixture. Spoon into the crust. Sprinkle with remaining candy bar crumbs.
Refrigerate for 2 to 4 hours before serving.