Butterfinger Pie Recipes

Steps:

• Mix first three ingredients together.
• Put it in pie crust.
• Chill.

Steps:

• 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.).

Steps:

• Mix cream cheese, cool whip, and powdered sugar till smooth.
• Add half of the candy bars and mix well.
• Pour into crust.
• Sprinkle rest of candy bars on top.
• Refrigerate at least 4 hours.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

Steps:

• Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

Steps:

• Crushed the candy bars in original package. Mix candy bars with Cool Whip.
• Pour into crust. Freeze before serving.

Steps:

• Preheat oven to 350°.
• 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° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
• Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
• Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.

Steps:

• 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.