Butterfinger Dessert

  • Yield: servings


2cups milk
1quart vanilla ice cream
2 (3.5 ounce) packages instant vanilla pudding
1/2cup butter
1 1/2cups crushed Graham cracker crumbs
1/2cup crushed saltine crackers
1 (8 ounce) container whipped topping
4 (2 ounce) Butterfinger bars, crushed


  1. Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed.  Place in refrigerator.  Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well.  Pour into a 13 by 9 inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping.  Pour ice cream mixture over crust.  Freeze 1 hour.  Spread whipped topping over filling.  ix crushed Butterfingers with reserved crumb mixture.  Sprinkle over top and return to freezer to set.  Garnish with chocolate sauce if desired.   Serves 10 to 12.

Joan Reed, Canton, Illinois