Frozen Butterfinger Pie

By JoanD

Ingredients

• 18 Oreo cookies
• 4 tablespoons butter, melted
• 1 1/2 cups heavy cream
• 3 tablespoons plus 1/4 cup sugar, divided
• 1 1/2 teaspoons vanilla
• 8 ounces cream cheese, softened
• 4 full-size Butterfinger candy bars (1.9 ounces each), coarsely chopped
• Chocolate and/or caramel sauces, for drizzling

Details

Servings 12
Adapted from tastebook.com

Preparation

Step 1

directions

For the Crust:

Crush the Oreos to fine crumbs in a food processor (or place them in a resealable plastic bag and crush with a rolling pin). Add the butter and pulse (or stir) until the crumbs are evenly moist. Press the crumbs onto the bottom and sides of a 9-inch pie plate. Freeze the crust while you make the filling.

For the Filling:

With an electric mixer, beat the cream, 3 tablespoons sugar, and vanilla until it forms stiff peaks. In a separate bowl, beat the cream cheese and remaining 1/4 cup sugar on high speed until fluffy, about 3 minutes. Fold 2/3 of the whipped cream into the cream cheese mixture, and then fold in 3/4 of the chopped Butterfinger bars. Spread the filling in the chilled crust. Top with the remaining whipped cream and crushed Butterfingers. Cover and freeze until firm. (If frozen overnight, let it thaw just a bit before cutting.) Serve drizzled with chocolate and/or caramel sauce.

Source:TasteBook