Deb's Cookbook
Back

Desserts

Butterfinger Dessert

Graham and soda cracker crust under a beaten ice cream and instant pudding layer, topped with Cool Whip and crushed Butterfingers.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Deb notes the Butterfingers should be the '10 cent size' candy bars.

Source
Patti Jones - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 cups graham crackers, crushed
  • 1 cup soda crackers, crushed
  • 1 stick butter
  • 2 packages instant pudding mix
  • 2 pints ice cream
  • 2 cups milk
  • 4 1/2 ounces Cool Whip
  • 3 Butterfinger candy bars

Directions

  1. Combine the crushed crackers with butter and press into a 9x13 inch pan for the crust. Save 1/3 of the crackers for the top.
  2. Combine the pudding mix and ice cream with 2 cups milk and beat together. Pour over the crust.
  3. Spread Cool Whip over the pudding and ice cream layer.
  4. Sprinkle the crushed Butterfinger candy bars on the Cool Whip, then sprinkle the rest of the crust crumbs on top.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.