Butterfinger Pudding

BUTTERFINGER PUDDING



Butterfinger Pudding image

I love this recipe! I've been making it since I was in my 20's: a long time ago! It is so quick, easy, and delicious! Another plus is it requires just a few ingredients and no turning on the oven or stove! Great for summer! Hope you enjoy!

Recipe From justapinch.com

Provided by Tonna Canfield

Categories     Puddings

Time 20m

Number Of Ingredients: 6

1 stick butter
3 egg yolks
16 oz cool whip
2 c confectioners' sugar
1 angel food cake
6 butterfinger candy bars full size

Steps:

  • 1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
  • 2. Melt butter. Set aside.
  • 3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
  • 4. Mix yolks, confectioners sugar & butter .
  • 5. Add cool whip and mix well.
  • 6. Pour over cake pieces.
  • 7. Crush candy bars and sprinkle over top.
  • 8. Refrigerate overnight or at least 6 hours.
  • 9. Note: use pasteurized eggs since they won't be cooked. That's what most of us buy at the store anyway.


BUTTERFINGER PUDDING



Butterfinger Pudding image

This is another fast and easy dessert that the kiddies of all ages are sure to go goo goo over!

Recipe From justapinch.com

Provided by Darla Hill

Categories     Puddings

Time 20m

Number Of Ingredients: 4

8 oz whipped cream, sweetened
2 standard size butterfingers candy bars crushed (save a small amount to garnish)
2 3oz boxes of chocolate pudding
3 1/2 c milk

Steps:

  • 1. Mix pudding and milk. Add the candy bars. place in the refridgerator to set. About 5 minutes
  • 2. Top pudding with whipped cream and garnish with the remaining candy bar crumbs!


BANANA BUTTERFINGER PUDDING



Banana Butterfinger Pudding image

You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well-perhaps to vanilla or butterscotch.-LaVerna Mjones, Moorhead, Minnesota

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients: 5

1 cup cold milk
1 package (3.4 ounces) instant banana pudding mix
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton (8 ounces) frozen whipped topping, thawed
3 medium firm bananas, sliced
Calories 290 calories
Fat10g fat (8g saturated fat)
Cholesterol6mg cholesterol
Sodium265mg sodium
Carbohydrate45g carbohydrate (33g sugars
Fiber2g fiber)
Protein3g protein.

Steps:

  • In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.


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

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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