Butterfinger Delight is one of the most awesome desserts ever! Seriously, this scrumptious ice cream dessert rocks. You can make this treat with almost any kind of pudding or ice cream to give it different flavors. I have used chocolate and vanilla ice cream, but I bet it would be good with some kind of caramel pecan, peanut butter, Rocky Road or Butterfinger ice creams as well.
It’s pretty easy as desserts go. It’s made with a graham cracker crust, then you mix ice cream and pudding mix together for the second layer. It’s topped with non-dairy whipped topping and then sprinkled heavily with chopped Butterfinger bars. Heavenly isn’t high praise enough! 🙂
I got this recipe from Erma Thorn when I worked at Colonial Hills Baptist Church in Cedar Hill, Texas. But this recipe is all over the Internet. I’m not sure who originally created it. I will tell you this recipe is a keeper! Get creative. Use different pudding mixes, different combinations of ice creams, even different types of candy bars. All turn out great!
When I initially posted this recipe in July 2012, I was still using an iPhone for a camera. While the pictures presented fairly well, they still weren’t as crisp and clear as they are with my Canon.
I recently remade this dessert (August 2016) along with Snickers Delight for a staff luncheon for our church’s Christian school. The word I got back from everyone was that everyone kept coming back for seconds and thirds of this luscious ice cream dessert. If you make it, you’ll see why in a hurry. 🙂
Butterfinger Delight is one gorgeous dessert.
Butterfinger Delight is so easy to make and so delightful to the palate — your guests will simply love this dessert.
Each mouthful is so luscious. You will be drooling big time when you try a bite of this scrumptious dessert!
Here’s what I did.
I used these ingredients. You can use a Butterfinger ice cream if you want a richer flavor.
Place graham cracker crumbs and sugar in a large mixing bowl. Add melted butter.
Stir ingredients together.
Spread graham cracker mixture into a sprayed 9×13″ glass baking dish. Press crumbs down with the back of a spoon or fork. Place in freezer until next layer is ready.
Soften ice cream and place in a large mixing bowl. It may take between 30-45 minutes for this to be of a workable consistency. Add instant vanilla pie filling mix.
Mix vanilla ice cream and pudding mix with a mixer until any bumps are smoothed out.
Spread pudding/ice cream mix over cooled graham cracker crust and freeze at least an hour.
After the ice cream has frozen for 1-2 hours, spread the whipped topping over top of the ice cream layer. You can use either a 12-oz. or a 16-oz. container.
Sprinkle the chopped Butterfinger bars over top of the whipped topping. Refrigerate or freeze until ready to serve. (I like to freeze this and then set it out about 15 minutes before serving).
Butterfinger Delight is rich and decadent and is certainly a wonderful dessert to WOW your company! 🙂 Our family has always enjoyed Butterfinger Delight. But the amazing thing about this recipe is you can substitute almost any kind of ice cream or puddings and candy bar toppings and all combinations turn out heavenly!
Butterfinger Delight is addictive. You won’t want to stop at just one piece of this sensational pudding-ice cream dessert. Butterfinger Candy Bars flavor this yummy dessert with just a little bit of chocolate and caramel taste that explodes in your mouth!
Here’s the recipe.
(Recipe from Erma Thorn, a member of Colonial Hills Baptist Church, Cedar Hill, TX)
- 1 half gallon vanilla ice cream (Blue Bell is the best)
- 16-oz. container cool whip
- 2 small pkgs. instant French vanilla pudding and pie filling (dry)
- 1 box graham cracker crumbs
- 6-8 crushed Butterfinger candy bars (or 18 miniature bars)
- butter and sugar are needed for the graham cracker crust
- Mix graham cracker crumbs according to package directions for a 9×13” pan.
- Spray baking dish with cooking spray.
- Press graham cracker mixture into the dish.
- Bake at 350° for about15-20 minutes or until crust is set.
- Cool crust completely. (I usually put in the freezer to cool quickly).
- Soften ice cream.
- Using a mixer, mix the two packages of vanilla pudding with the ice cream until well blended.
- Pour over cooled, baked graham cracker crust.
- Cover, refrigerate approximately 1-2 hours until mixture is set.
- After set, spread cool whip over top and then sprinkle with crushed butterfingers. (I just cut them cross-wise with a knife to get them in small pieces).
- Cover and refrigerate until ready to serve. (I prefer to freeze this and serve straight from freezer).
You can refrigerate Butterfinger Delight several hours or overnight. I prefer to freeze it and pull it out about 15 minutes before serving to soften slightly. It comes out of the pan a lot smoother and nicer this way.
Here’s another look at this decadent and delicious dessert.
This piece is for you! Better hurry or there won’t be any left of this terrific dessert.
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