Butterfinger Banana Pudding.

Kathleen Riemer




★★★★★ 1 vote



  • ·
    1 can sweetened condensed milk
  • ·
    1 cup milk
  • ·
    2 tablespoons cornstarch
  • ·
    3 large eggs, beaten
  • ·
    2 teaspoons vanilla extract
  • ·
    1 tub cool whip
  • ·
    1 box nilla wafers
  • ·
    4 bananas, peeled, sliced
  • ·
    1 butterfinger, crushed

How to Make Butterfinger Banana Pudding.


  1. Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.

    Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.

    Makes 8-10 servings

Printable Recipe Card

About Butterfinger Banana Pudding.

Course/Dish: Puddings, Candies

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