Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

My Grandma made this pretty layered dessert for Easter dinner this year and it was great! She cut it from a magazine - I can't believe it isn't posted yet! I haven't made it so I'm not certain on time start to finish, if you get to it before me, let me know!

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve jello in boiling water.
  2. Stir in frozen raspberries.
  3. Cool in fridge until just set - this won't take long since the berries are frozen.
  4. Meanwhile, combine crushed candy bars and crackers - set aside.
  5. Melt marshmallows with milk in microwave and let cool.
  6. Fold in Cool Whip and spread over jell-o.
  7. Top with crushed candy bars and crackers.
Most Helpful

4 5

This was pretty tasty. I had to make a few changes based on ingredients on hand. I used sugar free jello and I only had a few small butterfingers instead of large ones. Oh and I used french vanilla marshmallows. What came out was a tasty dessert. I will make this again just as written - as I would have loved more butterfinger.

5 5

I ask you, what is not to like about a recipe that includes butterfingers candy! This was eaten very, very quickly, so had no chance to photo it! I guess I will have to make again! Thnx for sharing your delicious recipe, Brooke. Made for PRMR Holiday Special 2009.