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Butterfinger Pie

Ingredients

  • 3 graham cracker crusts ( reg. or choc )
  • 1/2 gallon of vanilla ice cream
  • 1 lg. box of “instant” chocolate pudding
  • 1 lg. box of “instant” vanilla pudding
  • 1 lg. tub of cool-whip
  • 1 or 2 Butterfinger candy bars

 

  1. Combine ice-cream, vanilla pudding, chocolate pudding, and cool-whip together in a large bowl, and mix ( or fold ) until creamy.
  2. Pour mixture evenly into 3 graham cracker pie crusts.
  3. Crush Butterfinger candy bars into mini pieces.
  4. Sprinkle candy pieces evenly over the 3 pies.
  5. Cover, and refrigerate for a couple of hours – until frozen.
  6. Remove from freezer.

Note:

Store un-eaten pie in the freezer.

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