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Results 71 - 80 of 201 for butterfinger bar
Bake cake as directed. Let ... Spread evenly over cake. Refrigerate for about 1 hour. Spread Cool Whip over top. Top with crushed Butterfinger(s).
Prepare and bake cake using ... half the candy bar crumbs. Spread whipped topping over ... chocolate syrup over the top. Chill until serving time.
73. CANDY BAR PIE
In a small mixing bowl, ... Crush the candy bars; fold 1 c. into ... crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours.
Mix brownie mix according to ... then add on top of brownies. Crush all 4 candy bars, sprinkle on top of pudding. Then add layer of Cool Whip.
Pull cake into small pieces and put half in 9 x 13 inch cake pan. Mix 1 1/4 stick butter, egg yolks, and 3 cups sugar until white. Add 24 ...
Beat egg yolks, mix with ... over cake. mash 3 candy bars and sprinkle on top of mixture. Repeat with cake, Cool Whip mixture, and candy bars.
Mix together and pour in 1 gallon freezer. Finish filling up to 2/3 full with sweet milk. Freeze as usual. Kids love it.
Pinch half cake into small ... over bottom layer of cake. Top with crushed candy bars. Repeat layers and end up with crushed candy bars on top.
In 9 x 13-inch pan, ... sugar; beat well. Fold in Cool Whip. Spread 1/2 on cake pieces. Top with 1/2 of candy bars. Repeat the 3 layers. Chill.
80. BUTTERFINGER PIE
Crush candy bars and fold into cool whip. Put into pie crust. Refrigerate for 4 hours or overnight.
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