Butterfinger Ice Cream Pie

Open the Butterfinger bars and place them in a large Ziploc bag. Send your kid outside with a hammer and let him beat them into small, bite-sized chunks.

Meanwhile, blend pudding mix with water in a small bowl. Stir in corn syrup and 2 tablespoons of the melted margarine. Chill for 15 minutes.

Combine cracker crumbs and all but 1 cup of the decimated Butterfingers. Add the remaining melted margarine. Press into the bottom and sides of a deep dish pie pan, a 9×13 pan, or a large round casserole dish. It doesn’t really matter, as long as it is bigger than a regular pie plate. A pie plate can’t HANDLE the massive goodness that is this pie.

Chill the crust for 10 minutes.

Pour 1/2 cup of the butterscotch sauce over the bottom of the crust. Scoop ice cream balls over the sauce in a single layer. Drizzle more sauce over the ice cream and sprinkle with reserved Butterfinger bars. Repeat until you are out of ice cream, sauce, and candy.

Freeze until firm (about four hours). To serve, run a heavy knife under hot water to help cut through the ice cream. Make sure you cut all the way through the crust. It’s the best part and you don’t want it to stay in the pan!

Note: You may wish to place this on a cookie sheet in the freezer if your ice cream is piled high. Sometimes it melts a bit before it can freeze hard and leaves a sticky mess in your freezer.