butterfinger pudding
I love this recipe! I’ve been making it since I was in my 20’s: a long time ago! It is so quick, easy, and delicious! Another plus is it requires just a few ingredients and no turning on the oven or stove! Great for summer! Hope you enjoy!
prep time
20 Min
cook time
method
No-Cook or Other
yield
12-15 serving(s)
Ingredients
- 1 stick butter
- 3 egg yolks
- 16 ounces cool whip
- 2 cups confectioners' sugar
- 1 angel food cake
- 6 butterfinger candy bars full size
How To Make butterfinger pudding
-
Step 1Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
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Step 2Melt butter. Set aside.
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Step 3Separate yolks and save your whites for another use, if desired (whites can be frozen).
-
Step 4Mix yolks, confectioners sugar & butter .
-
Step 5Add cool whip and mix well.
-
Step 6Pour over cake pieces.
-
Step 7Crush candy bars and sprinkle over top.
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Step 8Refrigerate overnight or at least 6 hours.
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Step 9Note: use pasteurized eggs since they won’t be cooked. That’s what most of us buy at the store anyway.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Keyword:
#delicious
Keyword:
#easy
Keyword:
#No bake
Keyword:
#BUTTERFINGER
Keyword:
#unique
Keyword:
#angel food cake
Keyword:
#quick
Keyword:
#Dessert
Keyword:
#pudding
Method:
No-Cook or Other
Culture:
American
Ingredient:
Sugar
Comment & Reviews
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