Go Back
–+ servings
Butterfinger Delight | Can't Stay Out of the Kitchen | sensational #icecream #dessert made with #butterfinger bars! One of my best desserts ever! #chocolate

Butterfinger Delight

Teresa Ambra
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15
Calories 496 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 small mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 electric mixer
  • 1 medium mixing bowl

Ingredients
  

  • 1/2 gallon vanilla ice cream Blue Bell is the best
  • 16 oz. ctn. cool whip (or other non-dairy whipped topping)
  • 6 oz. pk. instant French vanilla pudding and pie filling dry
  • 1 1/4 cups graham cracker crumbs
  • 6-8 crushed Butterfinger candy bars or 18 miniature bars, or 12 fun-size bars
  • 1/3 cup butter for graham cracker crust
  • 1/4 cup granulated sugar for graham cracker crust

Instructions
 

  • 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 496kcalCarbohydrates: 64gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 71mgSodium: 257mgPotassium: 350mgFiber: 2gSugar: 48gVitamin A: 710IUVitamin C: 1mgCalcium: 210mgIron: 1mg
Keyword Butterfingers, chocolate, chocolate dessert, dessert, ice cream, peanut butter
Tried this recipe?Let us know how it was!