Zutaten für Easy Butterfinger Ice Cream Cake
- 10-12 ice cream sandwiches
- 8 ounces Cool Whip, thawed
- Chocolate Syrup
- Butterfinger Candy Bar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Easy Butterfinger Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Easy Butterfinger Ice Cream Cake
- Line an 8x8 inch baking pan with approximately 10-12 ice cream sandwiches, arranging them to cover the bottom completely.
- Spread 8 ounces of thawed Cool Whip evenly over the ice cream sandwich layer.
- Drizzle 1/2 cup of chocolate syrup over the Cool Whip. Add more or less to your liking.
- Crush one 2.1 ounce Butterfinger candy bar into small pieces. Sprinkle evenly over the chocolate syrup.
- Freeze for at least 4 hours, or preferably overnight, to allow the cake to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
75g
Fat
67g
Carbs
7g