- 111. BUTTERFINGER ICE CREAM
- Beat eggs and cream. Add rest of ingredients. Mix well. Put into 1 gallon container and finish filling with milk. Freeze in usual manner.
Ingredients: 6 (cream .. milk .. sugar .. vanilla ...)
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- 112. BUTTERFINGER ICE CREAM
- Freeze candy bars. Leave in wrapper and crush with ice pick handle. In a bowl beat the eggs; add sugar, Milnot, candy bars, peanut butter, and ...
Ingredients: 7 (butterfingers .. eggs .. milk .. milnot .. sugar ...)
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- 113. BUTTERFINGER ICE CREAM
- Mix together in ice cream maker. Ice and ice cream salt.
Ingredients: 6 (butterfingers .. half .. milk .. sugar .. vanilla ...)
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- 114. BUTTERFINGER ICE CREAM
- Add 2 cans sweetened condensed milk and 6 butterfingers chopped fine. Pour in ... for ice cream to expand.
Ingredients: 4 (frothy .. sugar .. vanilla ...)
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- 115. BUTTERFINGER ICE CREAM
- Mix the following: 1 ... milk 1 pkg. frozen butterfingers crushed (6 bars) 1 ... in electric ice cream maker.
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- 116. BUTTERFINGER PIES
- Fold together and put in pie crust. Freeze for 4 hours. Take out of freezer about 15 minutes before serving. Can be frozen for at least two weeks.
Ingredients: 4 (crust ...)
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- 117. BUTTERFINGER PIE
- Mix box of dry instant pudding into Cool Whip. Crush candy bars and stir into pudding and Cool Whip mixture. Pour into pie crust and refrigerate.
Ingredients: 4 (bars .. crust .. whip ...)
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- 118. BUTTERFINGER PIE
- Grind candy bars into Cool Whip and mix. Pour into pie crust and chill for at least 2 hours in freezer.
Ingredients: 3 (bars .. crust .. whip)
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- 119. BUTTERFINGER PIE
- Stir and mix all ingredients. Add to prepared or cooked pie crust. Let set 3-4 hours or overnight in refrigerator.
Ingredients: 5 (crust .. marshmallows .. whip ...)
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- 120. BUTTERFINGER PIE
- Thaw Cool Whip. Crush candy bars. Mix Cool Whip and candy bars. Spoon into crust. Freeze. Remove 30 minutes before serving.
Ingredients: 3 (bars .. crust .. whip)
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