Butterfinger Fluff Recipes

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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

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

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.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 317mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERFINGER DESSERT RECIPE - (4.2/5)



Butterfinger Dessert Recipe - (4.2/5) image

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!

WEIGHT WATCHERS "BUTTERFINGER FLUFF"



Weight Watchers

Make and share this Weight Watchers "butterfinger Fluff" recipe from Food.com.

Provided by chris_tam

Categories     Dessert

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

8 ounces fat-free cool whip
1 ounce sugar-free fat-free butterscotch pudding
8 ounces crushed pineapple
2 small apples, peeled cored, cut
1/4 cup ground honey roasted peanuts

Steps:

  • Blend pudding mix and cool whip. Mix in apples, pineapple and ground peanuts.
  • Servings are a guess as was not indicated on my original recipe.

BUTTERFINGER FUDGE RECIPE



Butterfinger Fudge Recipe image

Crunchy, chewy, and oh-so sweet - Butterfinger fudge has everything you love about the candy bar in a perfect chocolatey square! Make a batch to share, or keep this candy fudge all to yourself.

Provided by Becky Hardin - Easy Dessert Recipes

Categories     Dessert

Time 2h10m

Number Of Ingredients 9

3 cups granulated sugar (600 grams)
¾ cup unsalted butter (170 grams (1½ sticks))
5 ounces evaporated milk (142 grams)
¾ cup peanut butter flavored baking chips (128 grams)
¾ cup semisweet chocolate chips (128 grams)
7 ounces marshmallow creme (198 grams (1 tub))
1 teaspoon pure vanilla extract (4 grams)
1 cup chopped Butterfinger candy bars (216 grams (4 1.9-ounce bars))
¼ cup chopped Butterfinger candy bars (54 grams, optional (1 1.9-ounce bar))

Steps:

  • Line an 8x8-inch baking pan with a piece of parchment paper. Cut the parchment paper a few inches too long on all sides so you can easily lift the fudge out of the pan once it hardens. Set the prepared pan to the side.
  • In a large saucepan set over medium, heat the sugar, butter, and evaporated milk, stirring until it melts together. Continue to stir the mixture until it begins to boil. It will begin to become foamy and bubbly.
  • Continue stirring the fudge for an additional minute. Once done, remove it from the heat and stir in the peanut butter chips, chocolate chips, and marshmallow creme. Continue stirring the mixture until the chips have completely melted and mixed in with the marshmallow creme, about 1-2 minutes.
  • Once combined, stir in the vanilla. The mixture will begin to harden as it cools so before it begins to set, quickly stir in the butterfinger candy bar pieces.
  • Pour the fudge into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top of the fudge with the remaining crushed Butterfinger candy bar (optional), and very gently press it into the top of the fudge.
  • Cover the pan with plastic wrap and let the fudge cool in the refrigerator for a few hours, until the fudge is completely cooled and has set. Cut into 1-inch squares and serve.

Nutrition Facts : ServingSize 1 slice, Calories 294 kcal, Carbohydrate 47 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 18 mg, Sodium 44 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 4 g

BUTTERFINGER FRUIT DIP



Butterfinger Fruit Dip image

Butterfinger candy bars get blended up and added to this light and fluffy fruit dip for a delicious after school snack that is perfect with apple slices!

Provided by Karly Campbell

Categories     Dessert

Time 5m

Number Of Ingredients 4

8 ounces cream cheese (room temperature)
7 ounces marshmallow fluff (room temperature)
4 ounces cool whip
3 full size Butterfinger candy bars

Steps:

  • In a blender or food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
  • In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
  • Spoon dip into a serving dish and sprinkle the remaining candy over the top.
  • Serve with apple slices and graham crackers.

Nutrition Facts : Calories 128 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 51 mg, Sugar 10 g, ServingSize 1 serving

BUTTERFINGER DESSERT



Butterfinger Dessert image

Make and share this Butterfinger Dessert 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.

PUMPKIN FLUFF RECIPE



Pumpkin Fluff Recipe image

Festive fall pumpkin fluff makes a perfect dip. You can also use it as pumpkin whipped cream.

Provided by Shari

Categories     Sides

Time 5m

Number Of Ingredients 5

1 (5.3 ounce) package instant vanilla pudding mix
1 (15 ounce) can pure pumpkin
1 teaspoon pumpkin pie spice
1 (16 ounce) container cool whip, thawed
Optional: Items for dipping

Steps:

  • In a large bowl mix together the vanilla pudding mix, pumpkin, and pumpkin pie spice until well blended.
  • Fold in half of the whipped topping. Then, fold in the remaining whipped topping until well blended.
  • Serve with items for dipping or top your favorite fall dessert or breakfast items.

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