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1 - 8oz package cream cheese - softened
1 - small package Cool Whip
6 - normal sized OR 20 - bite sized Butterfingers
1 - Graham cracker pie crust
Chop the butterfingers, mix with the cream cheese and cool whip. Pour into the pie crust. Make sure you lick the bowl clean here. Cool in fridge for an hour. I topped mine with a few extra shavings Butterfinger. Enjoy!
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