Butterfinger Dessert

  • 1 pkg. crushed graham crackers
  • 1/3 cup sugar
  • 1 stick margarine (melted)
  • 1 large pkg. instant vanilla pudding
  • 1 qt. vanilla ice cream (softened)
  • 2 cup milk
  • Cool Whip
  • 2-3 Butterfinger candy bars


Combine crushed graham crackers, sugar, and melted margarine. Press into 9x13 inch pan. Mix together vanilla pudding, vanilla ice cream and milk; spread over crust. Cool for 2 to 3 hours and top with small part of Cool Whip. Crush Butterfinger candy bars and put on top. Refrigerate.

By Robin

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By JESSICA (Guest Post)
March 20, 20080 found this helpful

The recipe needs to say freeze. If you refrigerate, it will be a mess.

Reply Was this helpful? Yes

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Got this recipe from a friend years ago! So good! We used to serve it at church for our teenage group and they just loved it!



  • 2 cups graham cracker crumbs
  • 1 cup soda cracker crumbs
  • 1/2 cup margarine, melted
  • 2 pkg. instant vanilla or butterscotch pudding (3oz. size)
  • 2 cups milk
  • 1 qt. ice cream, softened
  • 8 oz. whipped topping
  • 3 large Butterfinger candy bars, frozen


Mix cracker crumbs and margarine together. Pat into a 9x13 inch pan. Combine milk and puddings in large bowl. Beat until thickened. Add softened ice cream. Mix well.

Just before it sets, pour over crumbs. Allow to get firm. Top with whipped topping. Sprinkle crushed candy bars on top. The reason for freezing candy bars first is that they crush so much better when frozen.

Servings: 12-15
Prep Time: 20-30 Minutes
Cooking Time: 0 Minutes

By Robin from Washington, IA

Comment Was this helpful? Yes


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