BUTTERFINGER PIE

I'll just come right out and tell you that this is one of the best dessert pies EVER and the list of ingredients is only 4 items long. So go ahead and make 2 or 3 or 4 or more....stick them in the freezer and then you'll have extras to share with your family and friends...they'll be so very glad that you did! Everyone that I have served them to wants more..more..more..

That is my 9 year old grandson Kris with his head sticking up out of the sand in the beach pictures. He is a hoot and a half and a very good big brother to his little 2 year old sister, Karlie. He likes to help out in the kitchen and loves oysters and mussels like nobody's business. Every time we journey to the coast he begs for us to bring him some oysters back and we always try to accommodate him when the oyster season is 'in'. Oysters are his favorite food and for some reason that just happens to crack me up. He hasn't partaken of the pie yet, but I know that when he does he will be one happy camper.

6 (2 1/2 oz.) Butterfinger candy bars~crushed
1 (8 oz.) pkg. softened cream cheese
12 oz. thawed Cool Whip
1 graham cracker crust

I cut the Butterfinger bars in half, then cut them in small pieces in the opposite direction and saved about 1/3 of them to top the pie with. Then I mixed the cream cheese and Cool Whip together and added the remaining chopped Butterfinger pieces and placed it all in the crust, then sprinkled the reserved pieces over the top of the pie. Then I began to swoom....then I covered it with the plastic top to the pie crust and placed it in the refrigerator to chill out. The next evening we were invited to our neighbors for a fresh caught fish fry and the pie was the hit of the evening. Or maybe it was the fresh fried Brim...either way, everyone was a winner baby...

And that is me and Kris waving to you from the mermaid picture...happy ocean breezes to you..today and everyday that you are lucky enough to be there....