Butterfinger Pie (Print Version)
# Ingredients:
01 -
15 Oreo cookies.
02 -
3 tablespoons butter melted.
03 -
2 cups heavy whipping cream.
04 -
1 teaspoon vanilla extract.
05 -
2 tablespoons powdered sugar.
06 -
3 cups cold milk.
07 -
6.8 ounces instant vanilla pudding (two 3.4 ounce boxes).
08 -
8 ounce Butterfinger Bits divided.
# Instructions:
01 -
Using a food processor, grind Oreo cookies into fine crumbs. Stir in melted butter and press into deep 9-inch pie plate. Set aside.
02 -
Using a stand mixer with whisk attachment or hand mixer, whip heavy cream with vanilla extract until stiff peaks form. Transfer half of the whipped cream to a separate bowl and set aside.
03 -
Stir powdered sugar into the other half of the whipped cream. Set that aside as well.
04 -
In a separate bowl, whisk cold milk into vanilla pudding until smooth and thick.
05 -
Reserve about half a cup of Butterfinger Bits for the topping and stir the rest into the pudding mix.
06 -
Fold in unsweetened whipped cream until no streaks remain.
07 -
Pour pudding/whipped cream mixture on top of the Oreos in the pie plate.
08 -
Top pie with sweetened whipped cream (either spread on top or decorated with whipped cream rosettes). Sprinkle top with the last of the butterfinger pieces.
09 -
Freeze 6-12 hours or until completely solid.
10 -
To serve, remove from freezer and sit out 20-30 minutes to soften slightly. Cut into pieces and serve.
# Notes:
01 -
If all filling won't fit in pie plate, can save extra as snack or use springform pan instead.