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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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)
4 Unit Butter
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Directions:

1. Combine cracker crumbs and butter.

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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