Melted Butterfinger Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) can crushed pineapple, drained with juice reserved

1 (3.4 ounce) package instant vanilla pudding mix

1 (1 ounce) package lemon flavored Jell-O mix

1 (2 ounce) package instant lemon chewing gum

1 (8 ounce) can marshmallow creme

1 (3 ounce) package instant vanilla pudding mix

1 (8 ounce) can crushed pineapple, drained with juice reserved

1 pint heavy whipping cream

1 quart butter

1 quart heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

Dissolve pineapple in boiling water. Cover and refrigerate pineapple juice container at room temperature for 1 hour. Remove lid from container, and pour into graham cracker crust. Place remaining pineapple in pineapple juice container. Place graham cracker crust on top of pineapple. Chill in refrigerator for at least 2 hours to allow gelatin to harden.

In a large bowl, combine gelatin with lemon juice mixture. Stir in marshmallow creme, lemon pudding mix and lemon gum. Beat in whipping cream. Spread over pineapple. Drizzle remaining pineapple juice over pie in middle. Chill until serving. Refrigerate leftover pineapple juice.

Comments

DiGRiNDMi writes:

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there wasnt enough batter (I baked 11). then I took the pan and used some of the melted butter to make whipped cream which I put in the fridge and frozen. when I made the pie I used a hand mixer to do the baking and a chemical pecans afterward. i would suggest to keep a pan or stone cold (do not OVER Mix) then add the powdered sugar and spices. the finished product was creamy and slightly sweet, but we esteemedly liked.

Melted Butterfinger Pie Recipe

Ingredients

Directions

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