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Butterfinger Dessert *

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Recipe

 

Yield

20 servings

Prep

30 min

Cook

?

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups graham cracker crumbs
* Camera
1 cup soda crackers
crumbs
*
½ cup butter
melted
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1 package instant pudding mix, vanilla
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1 package instant pudding mix, butterscotch
*
2 cups milk
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1 quart vanilla ice cream
* Camera
8 ounces whipped topping, prepared
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4 each butterfinger chocolate bars
frozen
*

Ingredients

Amount Measure Ingredient Features
473 ml graham cracker crumbs
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237 ml soda crackers
crumbs
*
118 ml butter
melted
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1 package instant pudding mix, vanilla
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1 package instant pudding mix, butterscotch
*
473 ml milk
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0.9 l vanilla ice cream
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231.2 ml/g whipped topping, prepared
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4 each butterfinger chocolate bars
frozen
*

Directions

Combine cracker crumbs and butter.

Press ⅔ into bottom of 9 x 13 pan.

Combine puddings and prepare using only 2 cups of milk.

Blend in the softened vanilla ice cream.

Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining ⅓ cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 9857% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 138mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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