chopped Butterfinger Peanut Butter Mini Cupsto garnish
Place cookies in the canister of a food processor and process until finely ground.
Place 3 Tablespoons of cookie crumbs in the bottom of each snack cup. Pat down cookies until even.
Warm butterscotch caramel topping slightly in the microwave to thin. Add 2 Tablespoon of topping to each cup. Gently turn cup and allow topping to flow around and cover the cookie crumbs.
Add a large scoop of Touchdown Sundae Ice Cream to each cup.
Place ice cream cups on a baking tray and place in the freezer to freeze.
Remove from freezer and top with whipped topping.
Drizzle with heated hot fudge topping.
Sprinkle chopped Butterfinger Peanut Butter Cups Minis over the hot fudge and serve.
To make as one large pie:Preheat oven to 350 degrees. Spray a 9-inch pie pan. Add 3 Tablespoons of melted butter to crushed cookies and mix. Press into the bottom and up the sides of prepared pie pan. Bake in preheated oven for 10 minutes, until set. Allow to cool completely before adding butterscotch caramel topping, ice cream, whipped topping, hot fudge, and chopped butterfinger peanut butter cups minis.