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 ½ 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 ½ 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