** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Butterfinger Dessert
Date Added:December 07, 2009
Ingredients:
2 Cups Graham Crackers ;
1 Cup Cracker
1/2 Cup Butter melted
1 Package Vanilla Pudding
1 Package Butterscotch Pudding
2 Cups Milk (evaporated is best)
1 Quart Vanilla Ice Cream or whipped cream, for garnish
8 Ounces Cool Whip (or 12-oz. if you like more fluff) (8-oz)
2. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk.
3. Blend in the softened vanilla ice cream. Beat until smooth.
4. Pour over crumb mixture. Freeze until partly firm.
5. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture.
6. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten allergies.
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