Tuesday, September 8, 2009

Butterfinger Pie

2 Containers of Cool Whip
2 graham cracker crusts
6 large butterfingers
One packet of instant vanilla pudding mix
2 cups of milk

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 befor time to cut. (May also substitute Oreo cookies for butterfingers. Use almost entire package of oreos.)

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