Chocolate Butterfinger Pie

Ingredients

• 2 tablespoons butter melted
• 2  butterfinger candy bars crushed
• 12 oz chocolate chips 
• 4 ounces cream cheese softened
• 0.3 cup granulated sugar 
• 8 oz cool whip thawed canned (or you can whip 1 cup of cream, of course)
• 12  oreo cookies 
• 1 tablespoon i think 1 tab. peanut butter would work instant flavored
• 1.5 teaspoon vanilla extract divided ()

Equipment

• food processor
• bowl
• oven
• mixing bowl
• stove
• microwave

Directions

1. Preheat oven to 350 degrees F. Grease a 9 inch deep dish pie plate.
2. Place Oreos in food processor and process into crumbs.
3. Add melted butter. Empty Oreo/butter mixture into pie plate and press into bottom.
4. Bake for 8-10 minutes.Clean food processor bowl and process tofu until it is very smooth.
5. Add 1 teaspoon of the vanilla.Melt chocolate chips in microwave or over stove.
6. Add melted chocolate to tofu and process until smooth. Spoon into baked pie crust.In a mixing bowl, beat cream cheese, sugar, remaining 1/2 teaspoon vanilla and pudding mix (or peanut butter) until creamy and smooth. Fold in crushed Butterfingers. Fold in half of the whipped topping. Spoon over center of pie, leaving a border of about 1/2 inch.
7. Place remaining whipped topping in a zipper bag, cut off bottom corner, pipe remaining Cool Whip around edges. Chill for at least 4 hours.Makes 10 servings