Butterfinger Ice Cream Dessert Recipes

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.

OREO & BUTTERFINGER, ICE CREAM DESSERT

Steps:

• Dump the Oreos and Butterfingers into a gallon ziplock back and seal tight. Using a rolling pin or meat mallet, crush the Oreos and Butterfingers until they are in small pieces.
• Combine the crushed Oreos and Butterfingers with the melted butter.
• Press half of the Oreos and Butterfingers into the bottom of a 7x11 in baking dish. Set aside.
• In a microwave safe bowl, combine 1 tsp of butter with 3/4 cup of chocolate chips. Microwave for a minute and a half. Stir butter and melted chocolate, until it's smooth. Then thinly spread the melted chocolate onto the Oreo and Butterfinger crust. Place the base in the freezer while you prep the ice cream.
• To prep the ice cream: Using scissors cut open the sides of the ice cream container, remove the brick of ice cream and place it on a cutting board.
• Slice the ice cream into six sections. Get the Oreo base out of the freezer, then lay the ice cream in flat, so the crust is covered. (If needed, the ice cream can be cut into smaller sections to make it fit in the pan.) Using a knife spread the ice cream so it's smooth. Removing any cracks in the ice cream.
• Freeze for half an hour.
• Take your ice cream out of the freezer and press the remaining Oreo and Butterfinger topping on top. Place it back in freezer.
• While the dessert is in the freezer, melt the remaining chocolate and butter for a minute and a half, then stir until it becomes smooth. Take the dessert out of the freezer and thinly spread the remaining melted chocolate on top.
• Place the dessert in the freezer to harden at least 30 minutes. When it's time to serve, cut into bars and enjoy!

BUTTERFINGER ICE CREAM CAKE

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.

BUTTERFINGER ICE CREAM BARS

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

CANDY BAR FREEZER DESSERT

Steps:

• In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

BUTTERFINGER FROZEN ICE CREAM DESSERT

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.