Butterfinger Delight Recipe 43

Steps:

• In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes., Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust. , Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight.

Steps:

• Crush up butterfingers and set aside. Mix pudding as directed on box; add Cool Whip to prepared pudding mixture. Crumble half of angel food cake into bottom of 13 x 9" pan. Top with half of the pudding mixture and half of the Butterfinger crumbs. Repeat. Cover & refrigerate.

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Steps:

• Mix 2 Cups Crushed Graham Cracker and melted Butter.
• Press into a 9 x 13 pan.
• Freeze.
• Mix Pudding and Milk, blend in softened Ice Cream.
• Pour into pan and freeze until set.
• Spread with whipped topping.
• Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.
• Freeze.

Steps:

• Mix 2 cups of graham cracker crumbs and melted butter and press into 9 x 13 pan ( make a thin crust). Sprinkle butterfinger crumbs to cover crust lightly. Freeze Mix pudding and milk and blend in softened ice cream. Pour into pan and freeze until set. Spread with cool whip topping.Sprinkle the remaining crushed butterfingers over cool whip. Freeze and serve.

Steps:

• Follow the direction as directed on the back of the cake box. Use the cooking method for an 8x9-inch pan. After the cake is finished cooking allow to cool for about 30 minutes or cool enough to touch.
• Then poke holes in the cake with the handle of a wooden spoon. (After have about 15 holes). Then you pour the caramel topping and the pet milk on top of the cake allowing the mixture to go in the holes.
• Sprinkle some of the crushed Butterfinger on top. Then add whipped topping and use spoon to spike the top. Sprinkle the rest of the crushed Butterfinger on top. Best if refrigerated over night but not a must! Enjoy!!

Steps:

• In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping.
• Press the remaining mixture into a 13 x 9-inch dish.
• Chill while preparing the remaining recipe.
• In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken.
• Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined.
• Spread over the crust.
• Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture.
• Chill for about 5 hours or until set.

Steps:

• crush up butterfingers and set aside cut or tear cake into small pieces
• mix pudding as directed on box add cool whip to prepared pudding mixture
• put some crushed butterfingers in the bottom of 13x9 pan layer with angel food cake and pudding mixture until all is used up top with crushed butterfingers and chill