Butterfinger dessert *

Yield: 20 servings

Measure Ingredient
2 cups Graham cracker crumbs
1 cup Soda cracker crumbs
½ cup Butter; melted
1 pack Instant vanilla pudding
1 pack Instant butterscotch pudding
2 cups Milk
1 quart Vanilla ice cream
8 ounces Cool Whip
4 \N Frozen Butterfingers


Combine cracker crumbs and butter. Press ⅔ into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip.

Crush candy bars and mix with remaining ⅓ cup crumb mixture.

Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.

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