Butterfinger Dessert


Butterfinger Dessert

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Servings and Ingredients

½ c. margarine, melted
2 c. graham cracker crumbs
1 c. soda cracker crumbs
1 (3 oz) pkg instant chocolate pudding*
1 (3 oz) pkg instant vanilla pudding
2 c. milk
1 qt. vanilla ice cream, softened
1 (12 oz) container Cool Whip whipped topping, thawed
3 Butterfinger candy bars, crushed


  1. Mix melted margarine with graham cracker crumbs and soda cracker crumbs. Reserve 1/2 cup crumb mixture for topping. Pat remaining crumb mixture into 9-by-13-inch pan. Set aside.
  2. *Variation: Use 2 boxes of vanilla pudding instead of 1 box vanilla and 1 box chocolate.
  3. Mix chocolate pudding*, vanilla pudding and milk together. Add softened ice cream. Pour on top of crumb crust. Freeze.
  4. After frozen, spread thawed Cool Whip on top.
  5. Mix Butterfinger candy bar crumbs with reserved 1/2 cup cracker crumbs. Sprinkle on top of Cool Whip.
  6. Return dessert to freezer and keep frozen. Remove from freezer shortly before serving.