Oreo and Butterfinger Pie
- Half a stick of butter (melted)
- 20 oz. package of Oreos
- 2 large Butterfinger candy bars
- Half gallon of vanilla ice-cream
- Cool Whip topping
- Chocolate syrup
In Ziplocs storage baggy, crush the Oreos and Butterfinger bars together. Set aside a half C. of crushed mixture. Mix the rest of the crushed cookie/candy bar mixture with the melted butter. Firmly pat down on the bottom of a 9X13 glass-baking dish to create a crust. Spoon and spread the 1/2 gallon vanilla ice cream on top of the crust. Spread whipped topping on the ice cream, drizzle chocolate syrup on that and then sprinkle with the 1/2 C. of crushed cookie mix. Freeze for at least an hour and cut like a cake to serve.