|Master Books of Soups|
|by Henry Smith|
Henry Smith's 1900's "The Master Book of Soups" provides 1,001 different soup recipes from all around the world, allowing the home cook to create ...
1 - 10 of 22 for butterfinger pie
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Crush candy bars ... ladle. Mixture will be thick. Put candy bar mixture into graham cracker pie crust. Refrigerate for at least 1 hour before serving.
Fold together and put in pie crust. Freeze for 4 hours. Take out of freezer about 15 minutes before serving. Can be frozen for at least two weeks.
Crush candy bars and fold into cool whip. Put into pie crust. Refrigerate for 4 hours or overnight.
Stir and mix all ingredients. Add to prepared or cooked pie crust. Let set 3-4 hours or overnight in refrigerator.
Mix box of dry instant pudding into Cool Whip. Crush candy bars and stir into pudding and Cool Whip mixture. Pour into pie crust and refrigerate.
Grind candy bars into Cool Whip and mix. Pour into pie crust and chill for at least 2 hours in freezer.
Mix crushed Butterfingers, Cool Whip and 2 tablespoons peanut butter. Pour into graham cracker crust. Place in freezer. Keep frozen. You may serve frozen.
Soften ice cream. Crumble Butterfingers. Combine ice cream, Butterfingers and Cool Whip. Pour into graham cracker crusts. Freeze. Makes 2.
Mix 3/4 Butterfingers into Cool Whip and pour into crust. Sprinkle rest of Butterfingers over top. Chill and serve.
Crush graham crackers, ... evenly into 2 pie tins 1/4 cup ... bowl. Flake 6 Butterfinger bars into ice ... bar over top. Freeze overnight. Makes 2 pies.
Result Page: 1
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