butterfinger delight

Name: Butterfinger Delight
Yield: 12
Ingredients: 1 cup(s) crushed butter-flavored crackers (about 30); 1 cup(s) graham cracker crumbs; 4 - butterfinger candy bars (2.1 oz ea), crushed; 3/4 cup(s) butter, melted; 1 1/2 cup(s) cold milk; 2 package(s) (3.4 oz ea) instant vanilla pudding mix; 1 quart(s) reduced-fat chocolate frozen yogurt, softened; 1 - carton (12 oz) frozen, whipped topping, thawed, divided

(3 RATINGS)

252 Pinches 1 Photo

Debbie Quimby

Vicksburg, MS

Updated on Mar 2, 2013

Pinched from the Taste of Home Church Suppers cookbook.

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yield 12-15 serving(s)

Ingredients

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

How To Make butterfinger delight

Step 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.

Step 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.
Step 3

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