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Results 21 - 30 of 58 for butterfinger dessert
Crush fine in wrapper 4 frozen Butterfinger candy bars. Cream: 2 c. ... top. Sprinkle candy over. Let stand in refrigerator overnight or 24 hours.
Break up 1/2 of angel ... and egg yolks together. Layer angel food cake, whipping cream mixture and Butterfingers (2 layers). Freeze overnight.
Cream together butter, powdered sugar, egg yolks and vanilla. Fold in Cool Whip. Tear cake into bite size pieces. Stir into creamed ...
Break up half the cake into pieces and put into 9 x 12 inch pan. Beat egg yolks until fluffy and add butter, powdered sugar and vanilla. ...
Break half of the cake into small pieces and put into a 9 x 13 inch pan. Mix vanilla, yolks, sugar and butter together and fold into Cool ...
Tear 1/2 of angel food cake in pan. Whip cream stiff and add butter, sugar, egg yolks, vanilla and fold into whipped cream. Put 1/2 of ...
Break up half of the baked and cooled cake, place in 9 x 13 inch pan. Combine egg yolks, powdered sugar, and vanilla - add Cool Whip and ...
Put layer of cake crumbs in bottom of bowl, then layer of pudding, then layer of LaCreme, then layer of candy bar crumbs, layer of fruit. ...
Melt butter in a 9 x 13 inch pan. Mix in crumbs and candy bars (reserve 1/4 cup). Mix pudding, milk and ice cream. Beat until thick. Pour ...
1. Mix crumbs and butter. Pat into bottom of 9"x9" or 9"x13" pan. 2. Mix pudding, milk and ice cream. Pour onto crumbs. Chill until ...
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