EASY BUTTERFINGER ICE CREAM CAKE
In a hurry then this recipe is for you. I saw this on T.V last night and had to try it. It is really good. Husband don't like sweets very well but really likes it. The cook time is freezing it.
Provided by Gods Child
Categories Frozen Desserts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 233.9, Fat 16.5, SaturatedFat 13.5, Sodium 38.2, Carbohydrate 21.2, Fiber 0.2, Sugar 19, Protein 1.4
BUTTERFINGER CAKE
Make and share this Butterfinger Cake recipe from Food.com.
Provided by Serena 485247
Categories Dessert
Time 38m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake in a 13 x 9-inch cake pan as directed on box.
- While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
- Pour caramel sauce over cake and let cool.
- Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
- Keep refrigerated.
- Homemade whipped cream.
- 1 can heavy cream.
- Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.
BUTTERFINGER ICE CREAM
This ice cream is my favorite kind of desert in the store, but I never had it homemade until now. Delicious!
Provided by tazdevilfan
Categories Frozen Desserts
Time 10m
Yield 6 quarts
Number Of Ingredients 5
Steps:
- Stir sweetened condensed milk and peanut butter together until smooth.
- Chop candy bars and stir in .
- Add milk and whipping cream.
- Pour into ice cream freezer. If not to fill-line add more milk.
- Freeze according to manufacturer's directions.
Nutrition Facts : Calories 1151.3, Fat 71, SaturatedFat 36.2, Cholesterol 167.8, Sodium 501.6, Carbohydrate 107.7, Fiber 2.7, Sugar 95, Protein 28.2
BUTTERFINGER ICE CREAM CAKE
Make and share this Butterfinger Ice Cream Cake recipe from Food.com.
Provided by Strawberry Girl
Categories Frozen Desserts
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Break up bars.
- Cut ice cream into slabs.
- Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again.
- Top with cream and butterfinger.
- Put back into freezer until needed.
Nutrition Facts : Calories 285.6, Fat 18.8, SaturatedFat 11.5, Cholesterol 56.1, Sodium 85, Carbohydrate 27.8, Fiber 1, Sugar 22.8, Protein 3.8
BUTTERFINGER FROZEN ICE CREAM DESSERT
Steps:
- Crust: Combine graham cracker and soda cracker crumbs with margarine and press in the bottom of 9x13 cake pan and one small square pan.
- Filling: Mix pudding, milk, and ice cream until smooth. Pour over crust. Spread container of Cool Whip over this mixture (you can use larger size if you desire). Crumble Butterfinger bars over top of Cool Whip.
- Refrigerate or freeze.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DUGGARS ICE CREAM CAKE
Make and share this Duggars Ice Cream Cake recipe from Food.com.
Provided by GingerlyJ
Categories Frozen Desserts
Time 15m
Yield 1 cake, 20-24 serving(s)
Number Of Ingredients 5
Steps:
- Arrange in six layers in a 9x13-inch pan:.
- First layer: 12 ice cream sandwiches, placed over bottom of pan.
- Second layer: half the container of Cool Whip®.
- Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
- Fourth layer: the rest of the ice cream sandwiches.
- Fifth layer: the rest of the Cool Whip®.
- Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
- Freeze and eat as desired.
Nutrition Facts : Calories 136.1, Fat 5, SaturatedFat 3.5, Cholesterol 0.4, Sodium 101.5, Carbohydrate 22.3, Fiber 0.6, Sugar 9.7, Protein 1.2
BUTTERFINGER CAKE
Make and share this Butterfinger Cake recipe from Food.com.
Provided by Piper Lee
Categories Dessert
Time 1h50m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
- Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
- Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
- In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
- Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.
BUTTERFINGER® CAKE
Bake a devil's food cake. Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars.
Provided by RDANIEL511
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
- Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
- Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 75 g, Cholesterol 39.6 mg, Fat 25.7 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 12.7 g, Sodium 413.2 mg, Sugar 46.6 g
BUTTERFINGER ICE CREAM SHAKE
Make and share this Butterfinger Ice Cream Shake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place ice cream and milk in a blender; mix on high until blended. Add Butterfinger candy bars and pulse until mixed in completely. Don't over mix or you will have no Butterfinger chunks.
- Top with whipped cream and additional crushed Butterfinger.
Nutrition Facts : Calories 447.2, Fat 22.3, SaturatedFat 13.2, Cholesterol 66.6, Sodium 203.1, Carbohydrate 55.4, Fiber 1.5, Sugar 41.5, Protein 8.2
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