Butterfinger Delight

Debbie Quimby


Pinched from the Taste of Home Church Suppers cookbook.


★★★★★ 3 votes



  • 1 c
    crushed butter-flavored crackers (about 30)
  • 1 c
    graham cracker crumbs
  • 4
    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
  • 1
    carton (12 oz) frozen, whipped topping, thawed, divided

How to Make Butterfinger Delight


  1. 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.
  2. 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.
  3. Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate 8 hours or overnight.

Printable Recipe Card

About Butterfinger Delight

Course/Dish: Puddings, Other Desserts

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