Ingredient List
For the crust:
  • 2 cups graham cracker crumbs
  • 1 cup saltine cracker crumbs
  • ½ cup (1 stick) unsalted butter
For the filling:
  • 2 (3 ¾ oz) packages instant vanilla pudding
  • 2 cups whole milk
  • 1 quart vanilla ice cream, softened
  • 1 (8 ounce) tub whipped topping
For the topping:
  • 3 (1.9 ounce, full size) Butterfinger candy bars
For the crust
  • Set out ice cream to soften.

  • Using a zippered storage bag and a rolling pin, crush the graham crackers and the saltine crackers.

  • Melt the butter in a small microwavable bowl.

  • Combine the cracker crumbs and melted butter in a 13×9-inch pan. Mix gently.

  • Remove 1 cup of cracker crumb/butter mixture to a small bowl and set aside.

For the Filling
  • In a medium bowl, prepare pudding as directed, using only 2 cups of milk. Mixture will be thick.

  • Blend softened ice cream into pudding and mix until smooth. Spread evenly over crumbs in pan.

  • Spread whipped topping over ice cream mixture.

For the Topping
  • Crush candy bars and combine with reserved crumbs. Sprinkle on top of whipped topping.

  • Refrigerate (do not freeze) for 4 hours, or overnight.

  • Image: Butterfinger Dessert.

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