Butterfinger Éclair Dessert

Teresa Ambra

Butterfinger Éclair Dessert is an outrageously luscious dessert. This Éclair Dessert is made with layers of graham crackers, chocolate pudding & chocolate frosting which mimic real éclairs. It uses only 6 ingredients & can be whipped up in about 10 minutes! Perfect company or holiday dessert since it serves a crowd. You and your friends will be swooning over every bite of this fantastic creamy, chocolaty concoction.

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Prep Time 10

Total Time 10

Course Dessert

Cuisine American

Servings

Calories 322 kcal

Equipment

1 9x13" glass baking dish with tall sides
1 large mixing bowl
1 electric mixer or whisk
1 sharp knife to chop Butterfinger Candy Bars
measuring cups
1 cutting board

Ingredients

1 box Honey Graham Crackers
6 oz. pkg. instant chocolate pudding mix (some boxes contain only 5.1-ounces now)
3 cups half-and-half or whole milk
16 oz. container non-dairy whipped topping thawed
16 oz. can chocolate fudge frosting
2 cups Butterfinger Candy Bars chopped

Instructions

Spray 9x13” pan or baking dish with cooking spray.
Pour dry, instant chocolate pudding into a large mixing bowl.
Add one cup half-and-half and mix well on low speed of electric mixer.
Continue adding cream in ½ cup measures, mixing well after each addition continuing on low speed of electric mixer.
Once all the cream has been added, adjust mixer to high speed and mix for about two minutes until mixture has thickened.
(You may need a splatter guard for the mixer).
Add Cool Whip non-dairy whipped topping and stir well to combine.
Take one package of the graham crackers and spread over bottom of baking dish.
Cover with half of the chocolate pudding mixture.
Spread with another layer of graham crackers, followed by the remaining chocolate pudding mixture.
Top with the last layer of graham crackers.
Spread chocolate frosting over all.
Chop Butterfinger bars and sprinkle over top of the icing.
Gently press the chopped Butterfinger bars into the icing with your fingertips.
If desired, decorate the top with maraschino cherries.
Refrigerate a few hours or overnight before serving.

Notes

NOTE: You can mix the half-and-half and pudding all together at once, but you will end up with a lot of splatters unless you use a splatter screen!

NOTE: The graham crackers won’t fit perfectly into the baking dish. You will have to break some of them apart to fit around the edges and there will probably be some overlapping.

NOTE: I microwaved the icing (without foil or lid) for 10 seconds on high to soften it enough for spreading.

NOTE: Carefully spread the pudding over top of the graham crackers or they will shift out of place.

NOTE: Gently spread a thin layer of icing over the top layer of graham crackers smoothing to the edges. Don’t use a heavy hand or the graham crackers will shift and the mixture will get messy.

NOTE: Rinse the maraschino cherries well; then pat cherries dry really well with paper towels before garnishing dessert.

NOTE: 13 - .65-ounce fun size Butterfinger Bars = 2 cups of chopped Butterfingers, or 8.45 ounces total.

Nutrition

Calories: 322kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 11mgSodium: 313mgPotassium: 175mgFiber: 1gSugar: 32gVitamin A: 121IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg

Keyword Butterfingers, chocolate eclairs, chocolate frosting, chocolate pudding, dessert, eclairs

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