Butterfinger Delight Recipes

BUTTERFINGER DELIGHT

Steps:

• In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes., Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust. , Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight.

BUTTERFINGER DELIGHT RECIPE - (4.3/5)

Steps:

• Crush up butterfingers and set aside. Mix pudding as directed on box; add Cool Whip to prepared pudding mixture. Crumble half of angel food cake into bottom of 13 x 9" pan. Top with half of the pudding mixture and half of the Butterfinger crumbs. Repeat. Cover & refrigerate.

BUTTERFINGER DELIGHT

Steps:

• 1. Let cream cheese get room temp. Pound cake can be used also instead of angel food cake. Mix powdered sugar, butter, cream cheese, cool whip togather. Tear the angel food cake up put in bottom of pan 8in. by 8in is ok. Put creamed mixture on top, spread add crushed butterfinger bars on top . Put icebox over night. Then spoon up and enjoy!

BUTTERFINGER DELIGHT RECIPE

Steps:

• Mix 2 cups of graham cracker crumbs and melted butter and press into 9 x 13 pan ( make a thin crust). Sprinkle butterfinger crumbs to cover crust lightly. Freeze Mix pudding and milk and blend in softened ice cream. Pour into pan and freeze until set. Spread with cool whip topping.Sprinkle the remaining crushed butterfingers over cool whip. Freeze and serve.

CREAMY BUTTERFINGER DELIGHT DESSERT (NO-BAKE)

Steps:

• In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping.
• Press the remaining mixture into a 13 x 9-inch dish.
• Chill while preparing the remaining recipe.
• In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken.
• Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined.
• Spread over the crust.
• Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture.
• Chill for about 5 hours or until set.