Creamy Butterfinger Delight Dessert No Bake Food

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.

BANANA CREAM LAYER DESSERT (NO BAKE)

Steps:

• Prepare an 11 x 7-inch baking pan.
• in a bowl, mix all crust ingredients.
• Pat lightly into the baking pan.
• Refrigerate for 1 hour.
• Meanwhile, with an electric hand mixer, mix the cream cheese and icing sugar until well blended (about 2 minutes).
• Fold in (do not beat) 2 cups Cool Whip thawed topping.
• Remove the crust from the fridge; spread the cream cheese mixture evenly over the crust.
• Return back to the fridge.
• (At this point, the dessert may be left covered in the fridge overnight, and the last stage may be finished the next day if desided) Prepare the pudding mix on top of the stove in a heavy-bottomed saucepan, (be careful not to scotch the bottom) or it can be prepared in the microwave, (my prevrence is the microwave, as I always seem to end up with a scortched saucepan bottom) Leave sit in the fridge for 1 hour to thicken and cool.
• After 1 hour,slice the bananas into pieces.
• Remove the dessert from the fridge; place the banana slices evenly over the cream cheese layer.
• Gently spread the prepared pudding over the bananas.
• Top with 2 cups (or more) Cool Whip topping.
• Refrigerate for 2 hours before serving.
• Note: do not replace the pudding and pie filling with instant pudding for this dessert, it will not hold up, and will run all over when the dessert is sliced.

RITZ CRACKER CHERRY DESSERT (NO BAKE)

Steps:

• Place the crumbs in bottom of pie or serving dish (reserving a small bit for garnish).
• Cream together the sugar, cream cheese, milk and vanilla until light and set aside.
• Prepare the dream whip according to package directions and mix the dream whip with the sugar and cheese mixture. Place this on top of crumbs, Top this with the cherry pie filling and sprinkle with a little of the cracker crumbs.
• Chill then serve.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

RHUBARB CREAM DELIGHT DESSERT

Steps:

• Make crust: Mix flour, sugar and butter; pat into 10" pie plate and set aside.
• Make rhubarb layer: Combine rhubarb, sugar and flour.
• Toss lightly and pour into crust.
• Bake at 375 degrees for 15 minutes.
• Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
• Beat in eggs, one at a time, then pour over hot rhubarb layer.
• Bake at 350 degrees for about 30 minutes or until almost set.
• Combine topping ingredients and spread over hot layers.
• Chill.

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.

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.