Frozen Butterfinger Pie
Source of Recipe
www.idunno4recipes.com
List of Ingredients
40 bunches chocolate graham crackers
(10 full cookie sheets)
1 1/2 tablespoons butter, melted
1 large egg white
4 cups vanilla fat free frozen yogurt
3 tablespoons light corn syrup
3 tablespoons creamy peanut butter
1 butterfingers candy bar, choppedRecipe
Preheat oven to 350ºF. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350ºF for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften.
Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in the crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm. Yield: 9 servings
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