Butterfinger Dessert *
Submitted by phillnutt
No-bake Butterfinger dessert with a buttery graham cracker crust, creamy vanilla-butterscotch pudding layer, and crushed candy bar topping. Easy to assemble and feeds a crowd!
YIELD
20 servingsPREP
30 minCOOK
20 minREADY
30 minThis no-bake Butterfinger dessert is the kind of recipe that gets passed around potlucks on index cards.
A buttery graham cracker and soda cracker crust gets layered with a rich vanilla-butterscotch pudding blended with softened ice cream, then topped with whipped cream and crushed frozen Butterfinger bars.
It’s crunchy, creamy, and totally over the top in the best possible way.
The secret weapon? Freezing those Butterfinger bars before crushing them. You get clean, crunchy shards instead of a sticky mess.
Pro Tips
- Freeze the candy bars solid before crushing. Place them in a zip-top bag and whack with a rolling pin for the most satisfying kitchen moment of your week.
- Use full-fat ice cream for the richest, creamiest pudding layer.
- Let the dessert refrigerate (not freeze!) for at least 4 hours so the layers set properly and the crust softens just enough to slice cleanly.
- Make it a day ahead for even better flavor melding.
Ingredients
Directions
Combine cracker crumbs and butter.
Press ⅔ into bottom of 9 x 13 pan.
Combine puddings and prepare using only 2 cups of milk.
Blend in the softened vanilla ice cream.
Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining ⅓ cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.
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