Frozen Butterfinger Mousse Pie

• Vegetarian

• Baking & Spices

  • 7 Butterfinger chocolate bars
  • 2 tbsp Powdered sugar
  • 1 tsp Vanilla

• Snacks

  • 15 Oreo cookies

• Dairy

  • 3 tbsp Butter
  • 2 cups Heavy whipping cream
  • 3 cups Milk

• Desserts

  • 2 small boxes Vanilla pudding, instant

Found on laurenslatest.com

Directions

• Grind Oreo cookies into fine crumbs. Stir with melted butter and press into 9-inch pie plate. Set aside.
• Whip heavy cream with vanilla until stiff peaks form. Remove half and set aside. Stir in powdered sugar to other half. Set that aside as well.
• Mix cold milk with vanilla pudding until smooth and thick. Stir in 6 chopped butterfinger chocolate bars. Fold in unsweetened whipped cream. Pour into pie shell. {If all the filling wont fit, save the rest as a little snack for later...or use a springform pan.} Top pie with sweetened whipped cream and the last of the butterfinger pieces. Freeze 6-12 hours or until completely solid.
• To serve, remove from freezer and sit out 20-30 minutes to soften slightly. Cut into pieces and serve.