Chocolate Butterfinger Pie

Preheat oven to 350 degrees F. Grease a 9 inch deep dish pie plate.

Place Oreos in food processor and process into crumbs.

Add melted butter. Empty Oreo/butter mixture into pie plate and press into bottom.

Bake for 8-10 minutes.Clean food processor bowl and process tofu until it is very smooth.

Add 1 teaspoon of the vanilla.Melt chocolate chips in microwave or over stove.

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.

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