Recipe: Butterfinger Pie

In a couple weeks, it will be March 14th. Do you know what that means? It's Pi Day! In case you don't understand, think about Pi. It is 3.1415926... and so on and so forth. Well, 3/14 is Pi Day every year so if you're going to make a pie, that is the day to do it. Last year, I made a Butterfinger Pie. It was pretty good. And to be honest, pretty good for you. Well, maybe not good for you, but it sure isn't bad for you. Give it a try.

Ingredients:
- 4 low fat graham cracker sheets
- 1 tub Fat Free Cool Whip, 8 oz
- 1 Butterfinger Candy Bar (2 oz), crushed
- 1/4 cup Hershey’s Light Chocolate Syrup
- 1/4 cup Smucker’s Sugar Free Caramel Topping

Directions:
Very lightly spray an 8 x8” glass dish or pan with butter flavored non-fat cooking spray. Line the bottom with the graham cracker sheets into the bottom. Mix together the whipped topping with half of the crushed Butterfinger. Spread the cool whip mixture over the graham crackers. Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours. Cut into 8 equally sized pieces.