Butterfinger Pudding Recipes

BANANA BUTTERFINGER PUDDING

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

BUTTERFINGER™ LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

WEIGHT WATCHER'S BUTTERFINGER DESSERT

Steps:

• Spray a 9 x 13″ pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
• Serving size: 3/4 cup.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERFINGER PUDDING

Steps:

• 1. Mix pudding and milk. Add the candy bars. place in the refridgerator to set. About 5 minutes
• 2. Top pudding with whipped cream and garnish with the remaining candy bar crumbs!

BANANA BUTTERFINGER PUDDING

Steps:

• In a mixing bowl, combine milk and pudding mix until thickened and smooth.
• Set aside 1/3 cup crushed candy bars for topping.
• Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
• Spoon into serving dishes.
• Refrigerate until ready to serve.
• Sprinkle with reserved candy bars.

BUTTERFINGER PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with parchment paper and set aside.
• Cream butter and sugars together until smooth.
• Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt.
• Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
• Fold in Butterfinger Baking Bits.
• Scoop 1½ tablespoon sized scoops onto prepared baking sheet about two inches apart.
• Bake for 11-13 minutes.
• Cool on pan for a couple of minutes before transferring to a cooling rack.

BUTTERFINGER DESSERT

Steps:

• Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
• Press into a 9x13 pan.
• Save 1 cup of this mixture.
• Filling: Beat pudding and milk together until a thick cream.
• Add ice cream and beat until smooth.
• Pour over crust and level.
• Cover with whipped topping.
• Sprinkle remaining crumbs over top.
• Refrigerate.

BUTTERFINGER PUDDING

Steps:

• 1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
• 2. Melt butter. Set aside.
• 3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
• 4. Mix yolks, confectioners sugar & butter .
• 5. Add cool whip and mix well.
• 6. Pour over cake pieces.
• 7. Crush candy bars and sprinkle over top.
• 8. Refrigerate overnight or at least 6 hours.
• 9. Note: use pasteurized eggs since they won't be cooked. That's what most of us buy at the store anyway.

BANANA BUTTERFINGER PUDDING

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.