Ingredients for Butterfinger Delight
- Graham Crackers
- Butter
- Instant Chocolate Pudding Mix
- 2 cups cold milk
- Chocolate Ice Cream
- Butterfinger Candy Bars
- Cool Whip Topping
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How to Make Butterfinger Delight
- Preheat oven to 350°F (175°C).
- Crush 2 cups of graham crackers into fine crumbs. (Use a food processor or a zip-top bag and a rolling pin).
- Melt 1/2 cup (1 stick) of unsalted butter.
- Combine crushed graham crackers and melted butter. Mix thoroughly.
- Press mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Freeze for 15 minutes.
- In a separate bowl, whisk together 1 (5.1 ounce) package instant vanilla pudding mix and 2 cups of cold milk until smooth.
- Gently fold in 2 cups of softened vanilla ice cream.
- Pour pudding mixture over the graham cracker crust in the pan.
- Freeze for at least 4 hours, or preferably overnight, until completely set.
- Spread 8 ounces of whipped topping evenly over the frozen pudding layer.
- Crush 1 cup of Butterfinger candy bars into small pieces.
- Combine the crushed Butterfingers with 1/2 cup of crushed graham crackers.
- Sprinkle the Butterfinger-graham cracker mixture over the whipped topping.
- Freeze for an additional 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
274g
Fat
130g
Carbs
35g
