Butterfinger Frozen Pie (Print Version)
# Ingredients:
01 -
15 Oreo cookies crumbled.
02 -
Melted butter, 3 tablespoons.
03 -
Heavy whipping cream, 2 cups.
04 -
Vanilla extract, 1 teaspoon.
05 -
Powdered sugar, 2 tablespoons.
06 -
Cold milk, 3 cups.
07 -
Two boxes (3.4 oz each) vanilla instant pudding, total 6.8 ounces.
08 -
8 ounces Butterfinger crumbles, half saved for topping.
# Instructions:
01 -
Crush Oreo cookies into tiny bits with a food processor. Blend with melted butter and spread evenly in a deep 9-inch pie dish. Keep it aside for now.
02 -
Whip heavy cream with vanilla using a hand or stand mixer with a whisk. Once stiff peaks form, transfer half to another bowl and keep it ready.
03 -
Mix powdered sugar into the other half of the whipped cream and put it aside too.
04 -
Combine cold milk with vanilla pudding mix in another bowl. Whisk until it thickens up nicely and has no lumps.
05 -
Save about half a cup of Butterfinger pieces to sprinkle later, and add the rest into the pudding.
06 -
Gently fold the plain whipped cream into the pudding mixture until the color and texture are consistent.
07 -
Spread the pudding and whipped cream mix over the crust in the pie pan, smoothing it out on top.
08 -
Cover the filling with the sugared whipped cream. You can spread it out smooth or pipe decorations. Finally, sprinkle the reserved Butterfinger crumbs over it.
09 -
Pop the pie into the freezer for anywhere between 6 and 12 hours. It should be totally solid before serving.
10 -
Take the pie out 20-30 minutes before slicing to let it soften a bit. Cut into sections and dig in.
# Notes:
01 -
If there's leftover filling, you can snack on it or pour it into a springform pan instead of a pie plate.