Butterfinger Delight Recipe 435 Food

BUTTERFINGER DESSERT.

Steps:

• 1. 1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERFINGER DELIGHT RECIPE - (4.3/5)

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

Steps:

• 1. crush up butterfingers and set aside cut or tear cake into small pieces
• 2. mix pudding as directed on box add cool whip to prepared pudding mixture
• 3. put some crushed butterfingers in the bottom of 13x9 pan layer with angel food cake and pudding mixture until all is used up top with crushed butterfingers and chill

BUTTERFINGER DELIGHT

Steps:

• 1. Let cream cheese get room temp. Pound cake can be used also instead of angel food cake. Mix powdered sugar, butter, cream cheese, cool whip togather. Tear the angel food cake up put in bottom of pan 8in. by 8in is ok. Put creamed mixture on top, spread add crushed butterfinger bars on top . Put icebox over night. Then spoon up and enjoy!

BUTTERFINGER DELIGHT

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.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

BUTTERFINGER DESSERT WEIGHT WATCHERS 4 WW PTS

Steps:

• Spray a 9 x 13" pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.

EASY BUTTERFINGER TRIFLE DESSERT

Steps:

• Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
• Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
• Repeat the layers ending with crushed candy on the top.
• Refrigerate the trifle.
• Delicious!

BUTTERFINGER DESSERT

Steps:

• Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
• Press into a 9x13 pan.
• Save 1 cup of this mixture.
• Filling: Beat pudding and milk together until a thick cream.
• Add ice cream and beat until smooth.
• Pour over crust and level.
• Cover with whipped topping.
• Sprinkle remaining crumbs over top.
• Refrigerate.

BUTTERFINGER DELIGHT

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.

CREAMY BUTTERFINGER DELIGHT DESSERT (NO-BAKE)

Steps:

• In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping.
• Press the remaining mixture into a 13 x 9-inch dish.
• Chill while preparing the remaining recipe.
• In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken.
• Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined.
• Spread over the crust.
• Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture.
• Chill for about 5 hours or until set.

BUTTERFINGER DESSERT

Steps:

• Break up angel food cake in bottom of a 9x13 cake pan.
• Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
• Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.