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Butterfinger Dessert *

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Submitted by phillnutt

YIELD

20 servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

2 473
1 237
CUP ML SODA CRACKERS
crumbs *
½ 118
CUP ML BUTTER
melted
1 1
1 1
2 473
CUPS ML MILK
1 0.9
QUART L VANILLA ICE CREAM *
8 231.2
4 4
EACH 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 98 57% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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