Butterfinger Delight Recipe 435 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. crush up butterfingers and set aside cut or tear cake into small pieces
• 2. mix pudding as directed on box add cool whip to prepared pudding mixture
• 3. put some crushed butterfingers in the bottom of 13x9 pan layer with angel food cake and pudding mixture until all is used up top with crushed butterfingers and chill

BUTTERFINGER DELIGHT

Steps:

• 1. In a large bowl, combine first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13 x 9 inch dish. Chill for 5 minutes.
• 2. 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.
• 3. Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate 8 hours or overnight.

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.

BUTTERFINGER DELIGHT

Steps:

• 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.

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.

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!

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.