Butterfinger Delight

Debbie Quimby


Pinched from the Taste of Home Church Suppers cookbook.

pinch tips: How to Fold Ingredients


1 c
crushed butter-flavored crackers (about 30)
1 c
graham cracker crumbs
butterfinger candy bars (2.1 oz ea), crushed
3/4 c
butter, melted
1 1/2 c
cold milk
2 pkg
(3.4 oz ea) instant vanilla pudding mix
1 qt
reduced-fat chocolate frozen yogurt, softened
carton (12 oz) frozen, whipped topping, thawed, divided

Directions Step-By-Step

In 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.
In 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.
Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate 8 hours or overnight.

About this Recipe

Course/Dish: Puddings, Other Desserts