Butterfinger Pudding Food

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!

WEIGHT WATCHER'S BUTTERFINGER DESSERT

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.
• Serving size: 3/4 cup.

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.

BANANA BUTTERFINGER PUDDING

Steps:

• in mixing bowl, combine milk and pudding mix.till thickened and smooth.
• set aside.
• crush butterfinger candy bars and set aside 1/3 cup for topping.
• fold cool whip, bananas and remaining candy bars into pudding.
• spoon into serving dishes.
• refrigerate till ready to serve --
• sprinkle with reserved candy bars just before serving -- .

BUTTERFINGER ANGEL FOOD DESSERT RECIPE - (3.9/5)

Steps:

• Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

BUTTERFINGER PUDDING

Steps:

• 1. Mix pudding and milk. Add the candy bars. place in the refridgerator to set. About 5 minutes
• 2. Top pudding with whipped cream and garnish with the remaining candy bar crumbs!

BUTTERFINGER PUDDING

Steps:

• 1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
• 2. Melt butter. Set aside.
• 3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
• 4. Mix yolks, confectioners sugar & butter .
• 5. Add cool whip and mix well.
• 6. Pour over cake pieces.
• 7. Crush candy bars and sprinkle over top.
• 8. Refrigerate overnight or at least 6 hours.
• 9. Note: use pasteurized eggs since they won't be cooked. That's what most of us buy at the store anyway.

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!

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.

BANANA BUTTERFINGER PUDDING

Steps:

• In a mixing bowl, combine milk and pudding mix until thickened and smooth.
• Set aside 1/3 cup crushed candy bars for topping.
• Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
• Spoon into serving dishes.
• Refrigerate until ready to serve.
• Sprinkle with reserved candy bars.

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.