Recipe
Dessert
Butterfinger Dessert
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- *Variation: Use 2 boxes of vanilla pudding instead of 1 box vanilla and 1 box chocolate.
- Mix chocolate pudding*, vanilla pudding and milk together. Add softened ice cream. Pour on top of crumb crust. Freeze.
- After frozen, spread thawed Cool Whip on top.
- Mix Butterfinger candy bar crumbs with reserved 1/2 cup cracker crumbs. Sprinkle on top of Cool Whip.
- Return dessert to freezer and keep frozen. Remove from freezer shortly before serving.