Butterfinger Ice Cream Bars Recipes

Steps:

• In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

Steps:

• Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
• Press crumbs into a 13x9" pan.
• In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
• Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
• Top with crushed Butterfingers
• optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
• Freeze for at least 2 hours before serving

Steps:

• Cut candy bars in 1/2 inch chunks. Combine all ingredients in blender and blend until smooth. Pour into container of 1 gallon ice cream freezer. Add enough milk to fill to about 3/4 full. Freeze.

Steps:

• In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

Steps:

• Line a pan with ice cream sandwiches.
• Spread cool whip over the ice cream sandwiches.
• Pour chololate syrup over that to your taste, all depends on how much chololate.
• Crush up a butterfinger and sprinkle over the top of the cake.