Butterfinger Banana Cream Supreme Pie

By cecelia26_

Ingredients

• 1-1/2 cup Crushed Graham Crackers (about 16 Squares)
• 1/4 cups Melted Butter
• 3 Tablespoons Sugar
• 8 whole .65 Oz. Butterfinger Bars (sold In An 8 Pack)
• 16 ounces, weight Cool Whip , Thawed, Divided Use
• 8 ounces, weight Sour Cream
• 3-1/2 ounces, weight Package Vanilla Instant Pudding And Pie Filling
• 3 whole Bananas, Sliced

Details

Servings 8
Adapted from tastykitchen.com

Preparation

Step 1

Pour graham cracker crumbs into a small bowl, add melted butter and sugar and mix well. Press crumb mixture into a pie plate. Set aside.

Unwrap and crush 8 mini Butterfinger bars (you can do this in a Ziploc bag using a mallet or rolling pin). Set aside.

In a large bowl, whisk 12 ounces of whipped topping (Cool Whip) and sour cream until blended. Add pudding mix and whisk until mixture is well blended and smooth. Spread half the filling over crust. Slice bananas and arrange them over the top of the filling. Top with all but 1/2 cup of the crushed Butterfingers. Spread remaining filling over the Butterfinger and banana layer and top with remaining Cool Chip. Garnish with the 1/2 cup of reserved crushed Butterfingers.

Refrigerate at least 30 minutes. Cut into wedges and enjoy!