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Butterfinger Ice Cream

Course: Dessert
Author: Janet Thrasher

Ingredients

  • 1/2 gallon chocolate milk
  • 12 ounces Cool Whip
  • 1 can Eagle Brand
  • 6 Butterfinger candy bars crushed

Instructions

  • Mix all ingredients and freeze in ice cream freezer.

Notes

Recipe By: Janet Thrasher