Butterfinger Dessert

A this easy Butterfinger Dessert has a combination of vanilla pudding, vanilla ice cream and whipped topping, layered over crunchy cracker crumbs and topped with crushed candy bars.

Prep Time 30

Total Time 30

Servings 12

Equipment

Zippered storage bag
Rolling pin
13x9-inch pan
Small microwavable bowl
Small bowl
Medium bowl

Ingredients

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
½ cup (1 stick) unsalted butter

Instructions

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 13x9-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.

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