Butterfinger Pudding

Tonna Canfield


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!


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 1 stick
  • 3
    egg yolks
  • 16 oz
    cool whip
  • 2 c
    confectioners' sugar
  • 1
    angel food cake
  • 6
    butterfinger candy bars full size

How to Make Butterfinger Pudding


  1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
  2. Melt butter. Set aside.
  3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
  4. Mix yolks, confectioners sugar & butter .
  5. Add cool whip and mix well.
  6. Pour over cake pieces.
  7. Crush candy bars and sprinkle over top.
  8. Refrigerate overnight or at least 6 hours.
  9. Note: use pasteurized eggs since they won’t be cooked. That’s what most of us buy at the store anyway.

Printable Recipe Card

About Butterfinger Pudding

Course/Dish: Puddings
Main Ingredient: Sugar
Regional Style: American

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