DIRECTIONS:
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For the Oreo crust, mix crushed Oreos and melted butter, press into a 9″ pie plate, and chill for 30 minutes.
Beat heavy cream until stiff peaks form for the filling. Set aside.
In another bowl, beat cream cheese until smooth, then add powdered sugar and vanilla, beating until smooth.
Fold in whipped cream, then add chopped Butterfingers.
Pour filling onto the crust, spread evenly, and chill for at least 4 hours, preferably overnight.
For the topping, beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over chilled pie.
Garnish with additional crushed Butterfingers.
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Prep Time: 45 minutes | Chilling Time: 4 hours | Total Time: 4 hours 45 minutes
Kcal: 800 kcal | Servings: 10 servings
