Combine softened ice cream, butterscotch pudding and 2 1/2 Butterfinger candy bars.
Pour into pie shell.
Sprinkle with remaining candy bar and drizzle with chocolate syrup.
Break angel food cakes into bite size pieces.
Mix together egg yolks, butter, powdered sugar and 5 Butterfinger candy bars.
Pour mixture over angel food cake pieces.
Mix well.
Pour into 9 x 13-inch pan.
Sprinkle remaining candy bar on top of pie.
Keep refrigerated.
It is better if it is chilled overnight.
Mix in large bowl, ice cream, vanilla and 10 of the candy bars, until mixed well.
Pour into pie crust and sprinkle with remaining candy and freeze overnight.
Makes 2 (9-inch) pies.
Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
Stir in chopped Butterfinger.
Fold in whipped cream.
Spread into cookie crust.
Refrigerate for at least 3 to 4 hours before serving.
Drizzle with chocolate syrup before serving.
Crush candy bars. Cover bottom of pie crust, then set aside the rest. Mix cream cheese, Cool Whip and sugar until soft and creamy. Add balance of candy bars, leaving enough to garnish top of pie. Refrigerate pie.
Mix whipped cream and 3 crushed Butterfinger candy bars.
Pour into graham cracker crust and freeze overnight.
In your blender or with your mixer, blend crumbled candy bars until smooth.
Fold in 8 ounces Cool Whip until mixed well.
Spoon into pie crust; chill well.
Sprinkle chocolate shavings or put large spoon of Cool Whip on individual pieces of pie before serving.
Preheat oven to 350\u00b0. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350\u00b0 for 8 minutes; cool on a wire rack 15 minutes Freeze 15 minutes.
Crush candy bars and fold into cool whip.
Put into pie crust.
Refrigerate for 4 hours or overnight.
9 inch oven-proof pie dish by spraying with some
Mix candy evenly into a bowl of large Cool Whip.
Place in a baked pie shell and chill.
Serve.
Mix Cool Whip with crunched up candy bars, put in pie crust and leave in freezer for at least 2 hours before serving.
Mix pudding and milk and let chill.
Then, add crushed Butterfingers (leaving enough to sprinkle on top of both pies) and 1 container of cool whip to pudding.
Pour in both pie shells.
Top with remaining cool whip and sprinkle left over Butterfingers pieces on top of pies.
Freeze pies and set out 30 - 45 minutes before time to cut.
(May also substitute Oreo cookies for butterfingers. Use almost entire package of Oreos.).
Blend the crushed Butterfingers with the cream cheese and Cool Whip in large mixing bowl.
Spread into pie crust.
Chill several hours in refrigerator.
Slice.
ixture into a 9-inch pie plate coated with cooking spray
In small mixing bowl, beat cream cheese until smooth.
Fold in whipping topping.
Crush candy bars; fold 1 cup into cream cheese mixture.
Spoon into crust.\tSprinkle the rest of candy crumbs on top of pie.
Refrigerate 2 to 4 hours before slicing.
Mix first three ingredients together.
Put it in pie crust.
Chill.
han the size of your pie pan. Remove top piece of
Mix Cool Whip with crushed Butterfingers.
Pour in pie shell and enjoy.
Has to be kept in refrigerator until serving time.
Freeze Slim Fast bars and crush. Mix cream cheese, Cool Whip and 4 1/2 of the crushed Slim Fast bars. Add 4 to 5 packs artificial sweetener. Put remaining candy bars on top of pie.