2 cups butterbeans
1 cup sliced almonds
1 (1 ounce) package orange flavored Jell-O mix
1/2 cup butterscotch syrup
6 cups boiling water
1 cup frozen whipped topping, thawed
1 teaspoon vanilla extract
1 cup chopped almonds
Place the butterbeans in a large bowl and sprinkle evenly with almonds.
In a large bowl, mix boiling water and other frosting ingredients, stirring to combine. Add the whipped topping and stir mixture into the butterbeans until blended. Pour mixture into pie fillers with the butterbeans.
Place remaining ingredients (e.g. orange sherbet) in the bottom of a large glass or metal bowl and freeze until firm. Punch holes in pie crust by lightly pressing the mixture into remaining frosting ingredients. Gently spread over pie filling. Chill in refrigerator for two hours.
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