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Results 41 - 50 of 58 for butterfinger dessert
In a 9 x 13 ... 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 together and reserve 2/3 ... Then add layer of Cool Whip, rest of crumbs, then crunched up frozen Butterfinger candy bars. Keep refrigerated.
Combine crumbs and melted butter. Press 2/3 mixture into 9 x 13 inch pan. Prepare pudding to directions on package, using 2 cups milk. ...
Mix together and put in ... and crush 4 Heath bars or 4 Butterfinger bars and sprinkle over the top. Refrigerate. (You can freeze if you want.)
Cream butter, powdered sugar, vanilla and egg yolks. Fold in stiffly whipped cream or Cool Whip. Crush candy bars and pecans. Butter 9"x13" ...
Beat together well: 2 c. powdered sugar 4 egg yolks 1 tsp. vanilla Fold in 1 pint of cream, whipped. Place layer of cake pieces in large ...
Cream butter. Add powdered sugar, egg yolks and vanilla; set aside. Whip the cream, add to butter mixture (may also use Cool Whip). Put ...
Crush candy bars and combine with pecans. Set aside. Cream butter, sugar and egg yolks. Fold into Cool Whip. Break cake into bits and put ...
Cream together egg yolks, sugar, butter and vanilla. Whip Dream Whip as directed on package. Tear angel food cake into pieces. Mix creamed ...
Melt butter and mix in cracker crumbs. Reserve half of crumb mixture for topping. Press the rest in a 9x13 inch pan and set aside. Mix 2 ...
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