Butterfinger Dessert |
| Name: |
Dennis Macy |
| Base: |
Tinker AFB |
| Recipe: |
Refrigerator Toffee Dessert (Butterfinger Dessert)
About 6 large Butterfinger candy bars, crushed (frozen, makes them easier to crush)
1 pkg graham crackers (one pkg from the box)
1 pkg saltine crackers (one tube from the box)
1 stick butter
1 large pkg Jell-O instant pudding mix – chocolate
1 large pkg Jell-O instant pudding mix – vanilla
1 quart vanilla ice cream-softened
3 cups cold milk.
1 tub Cool Whip whipped topping.
Crush the crackers and mix together into a large bowl. Melt butter and mix in with crackers. This will form the basis for your “crust”.
Spread 2/3 of the cracker mixture on the bottom of a 9x13 pan, press firmly to make the crust. I usually sprinkle a little of the crushed butterfingers onto the bottom, just for good measure.
Combine the 2 pkgs of instant pudding, and mix with 3 cups cold milk. (Don’t use the required milk for each pkg as this will make the mixture too thin).
Fold in the softened vanilla ice cream with the pudding.
Pour the ice cream/pudding mixture into the pan on top of the cracker crust. Refrigerate for 1-2 hours, or until set. Overnight works well.
Mix the crushed butterfingers into the remaining cracker mixture.
Spread the Cool Whip on top of the pudding mixture.
Spoon or sprinkle the Butterfinger/cracker mixture on top of the Cool Whip.
Keep refrigerated until ready to serve.
|
| |
|
|
