Butterfinger Delight is one of the best desserts ever! This is a rich, decadent ice cream dessert with a graham cracker crust, Cool Whip and vanilla pudding layered on top of the crust and crushed Butterfinger Bars on top. Delightful dessert for company or holidays.
Mix graham cracker crumbs according to package directions for a 9x13” pan using 1/3 cup butter and 1/4 cup granulated sugar.
Spray baking dish with cooking spray.
Press graham cracker mixture into the dish.
Bake at 350° for about 15-20 minutes or until crust is set.
Cool crust completely. (I usually put in the freezer to cool quickly).
Soften ice cream.
Using an electric mixer, mix the 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 mixture is 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).
Notes
NOTE: I used 1 ¼ cups graham cracker crumbs, ¼ cup sugar and 1/3 cup melted butter to make the crust.NOTE:This is a recipe that you can mix and match different ice creams and candy bars and all of them turn out well. Chocolate ice cream with chocolate pudding is good, so is using a cheesecake pudding and pie filling.NOTE: You are aiming for about 1 ½ to 2 cups crushed candy bars for topping.