Butterfinger Dessert Recipe

EASY BUTTERFINGER® CAKE



Easy Butterfinger® Cake image

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Recipe From allrecipes.com

Provided by NATURALTES

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 6

2 cups confectioners' sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Calories337.3 calories
Carbohydrate45.4 g
Cholesterol66.5 mg
Fat16.9 g
Fiber0.6 g
Protein3.1 g
SaturatedFat11.6 g
Sodium243.5 mg
Sugar28.7 g

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™ LUSH



Butterfinger™ Lush image

Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 24

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
3 cups cold milk
3 Butterfinger™ candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)
Calories370
Carbohydrate40 g
Cholesterol25 mg
Fat4
Fiber1 g
Protein6 g
SaturatedFat9 g
ServingSize1 Serving
Sodium370 mg
Sugar27 g
TransFat0 g

Steps:

  • Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  • In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
  • When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

BUTTERFINGER DESSERT RECIPE - (4.2/5)



Butterfinger Dessert Recipe - (4.2/5) image

Recipe From keyingredient.com

Provided by Pattywak

Number Of Ingredients 5

1 (10-inch) prepared angel food cake, cut into 1-inch cubes
1 ( 1-ounce) package sugar free, fat free, butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8-ounce) containers cool whip free, thawed
10 fun-sized Butterfingers candy bars, crushed

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 DESSERT



Butterfinger Dessert image

A very good dessert and quick to make, my family lovess this!

Recipe From justapinch.com

Provided by Eve Peterson

Categories     Chocolate

Time 15m

Number Of Ingredients 5

1 stick butter, melted
3 large butterfinger candy bars
2 c powdered sugar
1 pkg angel food cake
1 large container of cool whip

Steps:

  • 1. Make angel food cake, and let cool. Break up cake into pieces and put in a 9x13 inch pan, set aside.
  • 2. Mix together butter, powdered sugar, and egg yolks. Add cool whip and butterfinger candy bars crushed, leave some butterfinger to sprinkle on top.
  • 3. Pour cool whip and candy bar mixture over angel food cake pieces. Refrigerate. Add remaining crushed candy bar on top of the dessert.

PAULA DEEN'S BUTTERFINGER CAKE



Paula Deen's Butterfinger Cake image

This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.

Recipe From food.com

Provided by BakerNurse

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
2 (2 1/8 ounce) butterfinger candy bars, finely chopped and divided in half
1 (14 ounce) can sweetened condensed milk
1 (12 1/4 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen non-dairy topping, thawed
1 (2 1/8 ounce) butterfinger candy bars, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
  • Prepare cake mix following package directions(adding water, oil and eggs).
  • Add 1 chopped Butterfinger to batter, stirring well.
  • Pour into prepared pan and bake as directed on package.
  • Let cake cool for 5 minutes.
  • Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
  • Pour condensed milk and caramel topping evenly over cake.
  • Sprinkle remaining 1 chopped Butterfinger over caramel.
  • Cover and chill.
  • Before serving, spread whipped topping evenly over cake.
  • Garnish with chopped Butterfinger, if desired.
  • Cut into squares to serve.

BUTTERFINGER DELIGHT



Butterfinger Delight image

I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit. -Linda Winter, Enid, Oklahoma

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12-15 servings.

Number Of Ingredients 8

1 cup crushed Ritz crackers (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars (2.1 ounces each), crushed
3/4 cup butter, melted
1-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart reduced-fat chocolate frozen yogurt, softened
1 carton (12 ounces) frozen whipped topping, thawed, divided
Calories 315 calories
Fat18g fat (11g saturated fat)
Cholesterol30mg cholesterol
Sodium317mg sodium
Carbohydrate34g carbohydrate (21g sugars
Fiber1g fiber)
Protein5g protein.

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.

BUTTERFINGER DESSERT



Butterfinger Dessert image

Make and share this Butterfinger Dessert recipe from Food.com.

Recipe From food.com

Provided by Charli

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 crushed butterfinger candy bars
1 cup crushed saltine
1 cup crushed graham cracker
1/2 cup butter, melted
1/2 cup sugar
3 (3 ounce) packages instant vanilla pudding
2 cups cold milk
4 cups vanilla ice cream
1 (9 ounce) carton whipped topping

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.

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