|The Gardener's Cookbook (Cooking Secrets)|
|by Kathleen DeVanna Fish|
Cooks can create their own edible landscapes--Asian, European, Native American, Southwestern, herb and edible flower beds, and salad gardens.
Results 1 - 10 of 58 for butterfinger dessert
Result Page: 1
With a mixer, ... layer of crushed Butterfinger candy bars. Repeat ... substitute a small package of instant vanilla pudding mixed according to directions.
Freeze Butterfingers for 5-10 minutes. ... cake pan. Add 1/2 container of Cool Whip and 1/2 of topping on top. Repeat. Freeze for 2-4 hours or overnight.
Tear up an ... 9x13 inch pan. Soften ice cream. Mix pudding. Spread over cake. Top with Cool Whip; then add crushed Butterfingers. Chill at least 6 hours.
Break up 1/2 ... butter, sugar, vanilla and egg yolks together. Layer angel food cake, whipping cream mixture and Butterfingers (2 layers). Freeze overnight.
Break 1/2 or ... mixture. Pour cream mixture over cake pieces. Then sliver Butterfinger candy bars and sprinkle over cream mixture. Refrigerate overnight.
Mix and beat ... half of crumbled Butterfingers. Press cake ... Refrigerate. To crumble Butterfingers, before taking out of wrapper, crush with rolling pin.
Crumble half of ... other ingredients except Butterfinger. Sparingly spread ... Crush 3 Butterfingers and spread over Cool Whip mixture. Then repeat. Chill.
Crush fine in wrapper 4 frozen Butterfinger candy bars. Cream: ... mixture over top. Sprinkle candy over. Let stand in refrigerator overnight or 24 hours.
In a 9 ... Next mix: Add: Fold in 1-1 1/2 tubs of Cool Whip. Blend this mixture in with the cake. Add 3 crushed Butterfinger candy bars on the top layer.
Mix butter, 2 cups flour, salt and white sugar until crumbly. Press into a 9 x 13 pan and bake 10 to 15 minutes at 375°F. Mix together eggs, ...
Result Page: 1
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