4-Ingredient Butterfinger Pie
6 regular sized Butterfinger candy bars, crushed
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) container Cool Whip, divided
1 9″ graham cracker crust
Mix 5 crushed candy bars with softened cream cheese and 8 oz. of Cool Whip. Place in graham cracker crust. Spread remaining Cool Whip on top of cream cheese mixture. Chill for several hours (minimum of 3). Crush final candy bar and sprinkle over top just before serving. Serves 8.
1 bag fresh whole cranberries
2 whole oranges
2 whole apples
Sugar (or another sweetener to taste)
Fill a large bowl with water. Add cranberries to water Let sit in water bath for 10 minutes. (Once cranberries are in water, dispose of any that float. Floating cranberries are an indication they are bad). While cranberries are bathing, wash apples and oranges. Dice both apples and oranges into cubes. Set aside. Drain cranberries. Add cranberries, apples and oranges to food processor or chopper. Process until thick and chunky. consistency will be similar to a relish. Add sugar/sweetener to taste. Cover and refrigerate until chilled.