BUTTERFINGER PIE
I extended a work trip and dragged Price and Autumn along with me. Totally dragged them along. So while I am working today they get to hang around the pool at the hotel. So tough!
Just like this pie… so tough to make. Nope!! Actually, it’s super easy! Plus it’s tough not to eat it all!!
I made most of this one handed as Autumn was like ‘mom, all the toys you laid out for me are BOR-ING! You should hold me. And I’ll help you out by trying to shove my hands in the containers of Cool Whip!!!’
Ingredients
For the Crust
1 1/2 Cups Graham Cracker Crumbs
1/4 cup sugar
6 Tablespoons butter, melted
For the Filling & Topping
6 fun/20 fun size Butterfinger Candy Bars
8oz of cream cheese, at room temperature
2- 8oz containers of Cool Whip, softened
Chocolate Sundae Syrup, about 1/4 cup
Process
To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
Chop of 5 1/2 full size/18 of the fun sized candy bars.
In a large mixing bowl, combine the chopped candy bars and the cream cheese. Mix well.
Gently fold in the Cool Whip until the filling mixture is well blended.
Put a layer of chocolate syrup in the bottom of the pie crust. Pour the filling mixture into the chilled crust. Chop the remaining Butterfinger and then sprinkle the pieces on top. Return to the freezer for at least an hour prior to serving. Defrost in refrigerator for at least 30 minutes. Keep chilled for up to 3 days.
thanks done share recipes to : https://iamahoneybee.com/2014/10/24/butterfinger-pie/#_a5y_p=6683017
Just like this pie… so tough to make. Nope!! Actually, it’s super easy! Plus it’s tough not to eat it all!!
I made most of this one handed as Autumn was like ‘mom, all the toys you laid out for me are BOR-ING! You should hold me. And I’ll help you out by trying to shove my hands in the containers of Cool Whip!!!’
Ingredients
For the Crust
1 1/2 Cups Graham Cracker Crumbs
1/4 cup sugar
6 Tablespoons butter, melted
For the Filling & Topping
6 fun/20 fun size Butterfinger Candy Bars
8oz of cream cheese, at room temperature
2- 8oz containers of Cool Whip, softened
Chocolate Sundae Syrup, about 1/4 cup
Process
To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
Chop of 5 1/2 full size/18 of the fun sized candy bars.
In a large mixing bowl, combine the chopped candy bars and the cream cheese. Mix well.
Gently fold in the Cool Whip until the filling mixture is well blended.
Put a layer of chocolate syrup in the bottom of the pie crust. Pour the filling mixture into the chilled crust. Chop the remaining Butterfinger and then sprinkle the pieces on top. Return to the freezer for at least an hour prior to serving. Defrost in refrigerator for at least 30 minutes. Keep chilled for up to 3 days.
thanks done share recipes to : https://iamahoneybee.com/2014/10/24/butterfinger-pie/#_a5y_p=6683017
0 Response to "BUTTERFINGER PIE"
Posting Komentar