Butterfinger Delight
photo by Marsha D.
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
1 9X13 pan of goodys
- Serves:
- 8-10
ingredients
- 2 1⁄2 cups crushed graham crackers
- 1⁄2 cup butter (Melted)
- 2 (3 1/2 ounce) packages instant chocolate pudding mix
- 2 cups cold milk
- 1 quart chocolate ice cream
- 17 ounces butterfinger candy bars (Crushed)
- 1 (8 ounce) container Cool Whip Topping
directions
- Mix 2 Cups Crushed Graham Cracker and melted Butter.
- Press into a 9 x 13 pan.
- Freeze.
- Mix Pudding and Milk, blend in softened Ice Cream.
- Pour into pan and freeze until set.
- Spread with whipped topping.
- Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.
- Freeze.
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Reviews
-
This was so good. After freezing the filling and about an hour before serving I removed it from freezer and topped it with fresh whipped cream in place of cool whip. It was still slightly frozen but very good. The leftovers we are still eating and it is even better now as it has thawed & very creamy like a chocolate mousse. Here in NZ I used 'Nice' biscuits for the crust and cream in place of cool whip. Thanks for a lovely dessert that will become a firm favourite for me :)
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Tweaks
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This was so good. After freezing the filling and about an hour before serving I removed it from freezer and topped it with fresh whipped cream in place of cool whip. It was still slightly frozen but very good. The leftovers we are still eating and it is even better now as it has thawed & very creamy like a chocolate mousse. Here in NZ I used 'Nice' biscuits for the crust and cream in place of cool whip. Thanks for a lovely dessert that will become a firm favourite for me :)
RECIPE SUBMITTED BY
Braunda
United States
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