Butterfinger Dessert
*This recipe has been in my family for a long time- we love it! It is a great summer dessert because its cold and light.
Crust
4 crushed butterfingers
1 C crushed saltine crackers
1 C crushed graham crackers
1/2 c butter
1/2 c sugar
Filling
3 (3oz) packages instant vanilla pudding (not cook n serve)
2 C cold milk
4 C vanilla ice cream (softened, about half a "box")
Topping
1 9 oz. cool whip
Melt the butter and mix remaining crust ingredients until moistened. Reserve 1 c for topping and press the remaining into a 9X13 pan.
Beat the pudding and milk. Add ice cream and beat to smooth. Pour over crust and level.
Cover filling layer with cool whip. Sprinkle reserved 1 c of crust over the top. Serve chilled.
*Notes- I ommit the 1/2 c sugar in the crust and it is still plenty sweet. You can also use nutter butters instead of butterfingers in this dessert.
4 comments:
Looks delicious! Can't wait to try it.
Do you freeze this or just refrigerate? Seems like it should be frozen with the ice cream in it.
Store in the refrigerator. The ice cream will be thick like pudding and is fine refrigerated.
The crackers will go soft 2-3 days after so its best eaten in 1-2 days.
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