The recipe calls for one 11.5 oz package of Butterfinger fun sizes, 8 oz cream cheese softened, 12 oz Cool Whip, and 1 pre-made graham cracker crust. However...my daughter-in-law made her own substitution for the Cool Whip with homemade whipped cream! She mixed 1 pint of heavy whipping cream with 1 tsp vanilla and 4 tsp sugar in her Kitchenaid mixer on low until mixed, then high until stiff peaks.
Chop up the candy pieces and mix with the cream and cream cheese, reserving a few of the candy pieces for the top of the pie after chilling. Pour it all into the graham cracker crust.
Chill for at least an hour, then sprinkle the candy pieces on top and enjoy...this tasty dessert!
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