Butterfinger Dessert
Category: Dessert
Ingredients
- 2 c. graham cracker crumbs
- 1 c. saltine cracker crumbs
- 1/2 c. melted margarine
- 2 small pkg. vanilla instant pudding (you may substitute lemon or chocolate)
- 2 c. milk
- 1 qt. vanilla ice cream (very soft)
- 1 carton Cool Whip (small)
- 2 large Butterfinger candy bars, crushed fine
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 302kcalCalories
- 3.12gProtein
- 14.58gFat
- 39.58gCarbohydrates
- 27.08gSugars
- 1.0gFiber
- 0.33gSalt
Instructions
1. Combine cracker crumbs and margarine.
2. Mix well.
3. Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
4. Mix pudding and milk.
5. Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
6. Spread Cool Whip over pudding.
7. Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
