1 - 10 of 58 for butterfinger dessert
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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.
Mix and beat ... half of crumbled Butterfingers. Press cake ... Refrigerate. To crumble Butterfingers, before taking out of wrapper, crush with rolling pin.
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, ...
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 1/2 or ... mixture. Pour cream mixture over cake pieces. Then sliver Butterfinger candy bars and sprinkle over cream mixture. Refrigerate overnight.
Break up 1/2 ... butter, sugar, vanilla and egg yolks together. Layer angel food cake, whipping cream mixture and Butterfingers (2 layers). Freeze overnight.
Crumble half of ... other ingredients except Butterfinger. Sparingly spread ... Crush 3 Butterfingers and spread over Cool Whip mixture. Then repeat. Chill.
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.
Crush fine in wrapper 4 frozen Butterfinger candy bars. Cream: ... mixture over top. Sprinkle candy over. Let stand in refrigerator overnight or 24 hours.
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