Butterfinger Ice Cream Cake Recipes

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BUTTERFINGER® CAKE



Butterfinger® Cake image

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

1 (15.25 ounce) package devil's food cake mix
⅔ cup water
½ cup oil
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

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



Butterfinger Ice Cream image

Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. -Tammy Drost, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 quarts.

Number Of Ingredients 4

1/2 gallon whole milk
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
6 Butterfinger candy bars (2.1 ounces each), crushed

Steps:

  • In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

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!

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

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.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g

BUTTERFINGER ICE CREAM CAKE



Butterfinger Ice Cream Cake image

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

1 box vanilla ice cream
1 box chocolate ice cream
1 pint cream
3 Butterfinger bar

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

EASY BUTTERFINGER ICE CREAM CAKE



Easy Butterfinger Ice Cream Cake image

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

6 -12 ice cream sandwiches
1 (8 ounce) Cool Whip
chocolate syrup (to taste)
1 butterfinger candy bar

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 ICE CREAM BARS



Butterfinger Ice Cream Bars image

Yield 12-15

Number Of Ingredients 6

3 cups graham cracker crumbs
1/2 cup butter, melted
2 cups cold milk (I used 1%)
2 3.4-oz instant vanilla pudding
4 cups butter pecan ice cream, softened
2 2.1-oz Butterfinger candy bars, crushed

Steps:

  • Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
  • Press crumbs into a 13x9" pan.
  • In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
  • Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
  • Top with crushed Butterfingers
  • optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
  • Freeze for at least 2 hours before serving

BUTTERFINGER FROZEN ICE CREAM DESSERT



Butterfinger Frozen Ice Cream Dessert image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 8

2 1/2 cups graham cracker crumbs
1 1/2 cups soda cracker crumbs
3/4 cup margarine or butter
3 small boxes Jell-O Vanilla instant pudding
3 cups milk
1/2 gallon vanilla ice cream
1 carton (12 oz.) Kraft Cool Whip
1 bag (12 oz) bite size Butterfinger candy bars

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

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