Easiest Butterfinger Pie Ever
He loves to putter in the kitchen once in a while and I am amazed at what he comes up with. He gave me permission to share this with you. I hope you will like it.
Featured Pinch Tips Video
- prepared chocolate cookie crust
- 8 large
- sized butterfingers (regular size not the giant ones)
- 16 oz
- cool whip
- 8 oz
- cool whip for top of pie
- 1/4 c
- chocolate syrup for drizzling
1Put the butterfingers into a food processor or blender and pulverize until you have crumbs. Save a handful of the crumbs to sprinkle on top. In the food processor, add in the 16 oz Cool Whip and blend.
2Pour into the prepared pie shell and smooth with spoon. Add the 8oz Cool Whip to the top of the pie. Sprinkle with the crubs and drizzle with chocolate syrup. Refrigerate until firm.