Butterfinger Pudding Recipes

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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.

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)

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.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 0 g

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 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!

BUTTERFINGER DESSERT



Butterfinger Dessert image

As a child growing up my mother use to make this all the time. When I moved out I asked her to make me a cookbook of my favorite recipies. This is the first in the book from her.

Provided by B and Ls Mom

Categories     Dessert

Time 15m

Yield 9-18 serving(s)

Number Of Ingredients 6

1 angel food cake
4 egg yolks
2 cups powdered sugar
1/2 cup melted butter
8 ounces Cool Whip
4 butterfinger candy bars

Steps:

  • Break up angel food cake in bottom of a 9x13 cake pan.
  • Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
  • Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.

Nutrition Facts : Calories 561.6, Fat 22.4, SaturatedFat 14.6, Cholesterol 111, Sodium 462.3, Carbohydrate 86, Fiber 0.5, Sugar 62.6, Protein 6.7

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.

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

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

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.

Nutrition Facts : Calories 290 calories, Fat 10g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

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Top Asked Questions

How do you make Butterfinger pudding from scratch?
Step 1: In a large bowl, whisk to combine pudding mix and milk until well mixed and thickened, about 1-2 minutes. Step 2: Fold in the whipped topping. Step 3: Stir in ¾ cup of Butterfinger Baking Bits. Step 4: Cover and chill in the refrigerator for at least 30 minutes, or until ready to serve.
How do you make a Butterfinger dessert with angel food cake?
Make the pudding according to package directions. After the pudding has set for 2 minutes, mix in the whipped topping. Place the pudding mixture over the angel food cake, then top the rest of the dessert with the remaining Butterfinger pieces. Cool in the refrigerator.
How do you serve Butterfinger butterscotch pudding shots?
Place the butterscotch pudding shots in the fridge overnight or for at least 4 hours. After 4 hours you can place the lids on the cups if you’re not serving them right away. Additionally, before serving add a generous dollop of whipped cream on top of each pudding shot. Garnish each pudding shot with crushed Butterfinger candy bars.
How do you make Butterfingers with candy bars?
Butterfinger Delight is a favorite of most people. Your friends will be asking for the recipe. This dessert is packed with flavor, but easy to make. Crush the candy bars or cut them into small pieces with a sharp knife. Place 1/2 of the candy bar pieces in a 9" X 13" baking pan.

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