Yummy Butterfinger Dessert Recipes

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EASY NESQUIK BUTTERFINGER DESSERT



Easy Nesquik Butterfinger Dessert image

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

1 ½ cups whipping cream
½ cup NESTLE® NESQUIK™ Chocolate Flavor Syrup
36 pieces Butterfinger® Bites Candy, finely chopped, divided
30 graham cracker squares

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 ANGEL FOOD DESSERT RECIPE - (3.9/5)



Butterfinger Angel Food Dessert Recipe - (3.9/5) image

Provided by á-25138

Number Of Ingredients 6

1 boxed angel food cake, bake, cool
2 cups powdered sugar
1/4 cup softened butter
4 egg yolks
1 pint whipped topping
3-4 large Butterfinger candy bars, chopped, divided

Steps:

  • Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

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!

YUMMY BUTTERFINGER DESSERT



Yummy Butterfinger Dessert image

Make and share this Yummy Butterfinger Dessert recipe from Food.com.

Provided by LauraLou

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 angel food cake
1/2 cup butter
4 egg yolks
2 cups confectioners' sugar
1 teaspoon vanilla
1 (16 ounce) container Cool Whip
8 large butterfinger candy bars

Steps:

  • crumble up angel food cake.
  • freeze candybars ahead of time- leave wrappers on.
  • crush bars- with wrappers on.
  • Cream butter, egg yolks, sugar and vanilla.
  • gently add Cool Whip.
  • in a 9 x 13 inch pan, spread out 1/2 angel food cake.
  • next layer 1/2 creamed mixture.
  • next sprinkle 1/2 Butterfingers.
  • Repeat and serve.

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.

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