Butterfinger Dessert *
Yield
20 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
soda crackers
crumbs |
* |
| ½ | cup |
butter
melted |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, butterscotch
|
* |
| 2 | cups |
milk
|
|
| 1 | quart |
vanilla ice cream
|
*
|
| 8 | ounces |
whipped topping, prepared
|
|
| 4 | each |
butterfinger chocolate bars
frozen |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
soda crackers
crumbs |
* |
| 118 | ml |
butter
melted |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, butterscotch
|
* |
| 473 | ml |
milk
|
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 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.
