Roxy15
All-Conference
A Few Notes:
Feel free to use a store-bought crust, if you prefer.
You can use fat-free or regular sweetened condensed milk.
You can use regular, light, fat-free or sugar-free Cool Whip. You can also use fresh whipped cream, if you prefer. Just be careful, if you're using fresh whipped cream, not to break up the cream when you're stirring it all together.
This pie freezes soft. It's not a hard pack ice cream, but, more like a combination of soft serve/frozen/cheesecake texture.
Add more butterfingers if you want, more is always better
Butterfinger Ice Cream Pie:
1 Oreo Crust-(Or Store Bought)
5-ozs.-(By Volume, Just Over 1/2 Cup)-Sweetened Condensed Milk
1/4 Cup Skippy Peanut Butter
1/2 Tsp. Vanilla Extract
1-(8-oz.)-Tub Cool Whip
12 Mini Butterfinger Candy Bars, Chopped Fine-(About 2 Cups)
***An Easy Way To Do This Is To Use A Food Processor Or Put The Butterfinger Candy Bars In A Zip-Loc Bag/Seal/Using A Meat Pounder, Crush the
Stir sweetened condensed millk and peanut butter in a large bowl. Stir in vanilla. Fold in whipped topping. Fold in 1 3/4 cup of the crushed candy bars.
Spread filling in prepared crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Before serving, sprinkle with remaining crushed Butterfingers.
Store covered in the freezer for up to 1 month.
Feel free to use a store-bought crust, if you prefer.
You can use fat-free or regular sweetened condensed milk.
You can use regular, light, fat-free or sugar-free Cool Whip. You can also use fresh whipped cream, if you prefer. Just be careful, if you're using fresh whipped cream, not to break up the cream when you're stirring it all together.
This pie freezes soft. It's not a hard pack ice cream, but, more like a combination of soft serve/frozen/cheesecake texture.
Add more butterfingers if you want, more is always better
Butterfinger Ice Cream Pie:
1 Oreo Crust-(Or Store Bought)
5-ozs.-(By Volume, Just Over 1/2 Cup)-Sweetened Condensed Milk
1/4 Cup Skippy Peanut Butter
1/2 Tsp. Vanilla Extract
1-(8-oz.)-Tub Cool Whip
12 Mini Butterfinger Candy Bars, Chopped Fine-(About 2 Cups)
***An Easy Way To Do This Is To Use A Food Processor Or Put The Butterfinger Candy Bars In A Zip-Loc Bag/Seal/Using A Meat Pounder, Crush the
Stir sweetened condensed millk and peanut butter in a large bowl. Stir in vanilla. Fold in whipped topping. Fold in 1 3/4 cup of the crushed candy bars.
Spread filling in prepared crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.
Before serving, sprinkle with remaining crushed Butterfingers.
Store covered in the freezer for up to 1 month.
