butterfinger delight
(3 ratings)
Pinched from the Taste of Home Church Suppers cookbook.
►
(3 ratings)
yield
12 -15
Ingredients For butterfinger delight
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1 ccrushed butter-flavored crackers (about 30)
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1 cgraham cracker crumbs
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4butterfinger candy bars (2.1 oz ea), crushed
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3/4 cbutter, melted
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1 1/2 ccold milk
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2 pkg(3.4 oz ea) instant vanilla pudding mix
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1 qtreduced-fat chocolate frozen yogurt, softened
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1carton (12 oz) frozen, whipped topping, thawed, divided
How To Make butterfinger delight
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1In a large bowl, combine first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13 x 9 inch dish. Chill for 5 minutes.
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2In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust.
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3Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate 8 hours or overnight.
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