BUTTERFINGER DELIGHT
I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit. -Linda Winter, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 317mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERFINGER DELIGHT RECIPE - (4.3/5)
Provided by cecelia26_
Number Of Ingredients 4
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 RECIPE
Provided by lisaS
Number Of Ingredients 7
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
Make and share this Butterfinger Delight recipe from Food.com.
Provided by Braunda
Categories Dessert
Time 1h
Yield 1 9X13 pan of goodys, 8-10 serving(s)
Number Of Ingredients 7
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.
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