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.
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.