EASY BUTTERFINGER® CAKE
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
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 DELIGHT
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
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™ LUSH
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
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 NESQUIK BUTTERFINGER DESSERT
Graham cracker stacks are filled with crunchy Butterfinger-filled whipped cream for an unusual and yummy dessert. Kids will enjoy assembling this dessert almost as much as they enjoy eating it!
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 2h
Yield 8
Number Of Ingredients 4
Steps:
- Beat cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup Nesquik until stiff peaks form. Stir in 1 cup Butterfinger pieces.
- Spread about 1 heaping teaspoon whipped cream mixture evenly onto each of 6 graham cracker squares; stack. Place stack on side on long platter or baking sheet so graham crackers are vertical. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf.
- Spread remaining whipped cream mixture over top and sides of graham cracker loaf. Top with remaining Butterfinger pieces.
- Refrigerate for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining Nesquik.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 51.5 g, Cholesterol 61.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 13.2 g, Sodium 248.6 mg, Sugar 16.7 g
BUTTERFINGER DESSERT RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 5
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 POKE CAKE
Number Of Ingredients 5
Steps:
- Bake cake in a 9x13 pan according to package directions, subbing milk for the water and melted unsalted butter for the oil.
- Meanwhile, mix sweetened condensed milk and caramel topping in a bowl.
- When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon or a straw.
- Pour caramel/condensed milk mixture over the cake and allow the cake to cool completely.
- Sprinkle two of the crushed butterfinger bars evenly over cake.
- Spread Cool Whip over the top and then sprinkle the remaining 2 candy bars over the top.
- Chill in the fridge overnight or for several hours. ENJOY!
CHOCOLATE BUTTERFINGER POKE CAKE
Decadent poke cake with caramel peanut butter sauce, whipped cream, and crushed Butterfingers.
Provided by Kara
Categories Dessert: Cakes and Cupcakes
Time 2h25m
Number Of Ingredients 11
Steps:
- Prepare cake in a 9x13" pan according to directions on the box. Place pan on a wire rack and cool cake completely.
- Poke holes about an inch apart all over cake with the handle of a wooden spoon.
- In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter. Pour sauce over the cake, trying to fill as many holes as possible.
- Whip the cream with a hand mixer till soft peaks form. Add powdered sugar, and vanilla extract and beat till smooth. Spread evenly over the cake.
- Cover cake with plastic wrap and chill for at least an hour.
- Sprinkle crushed Butterfingers on top of the cake just before serving.
Nutrition Facts : Calories 256 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 160 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
BUTTERFINGER DESSERT
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
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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- Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, peanut butter, egg and oil; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 9x13" baking pan. Bake 10 minutes, then cool completely on a wire rack.
- In a small bowl, beat cream cheese, sour cream and sugar until smooth. Add the egg and vanilla, beat on low speed just until combined. Fold in the crushed butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
- Sprinle with butterscotch chips, chocolate chips and remaining crushed butterfinger. Return to oven and bake 1 minute longer. Cool on wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars. Enjoy!
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