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You can substitute other kids of candy bars to suit your preference. The pudding flavor can be changed as well—perhaps to vanilla or butterscotch.—LaVerna Mjones, Moorhead, Minnesota
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 290 calories, 10 g fat (8 g saturated fat), 6 mg cholesterol, 265 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Banana Butterfinger Pudding in Country Woman January/February 1999, p37
This sweet treat originates from South America, and is perfect for a sweet tooth. Try this recipe for dessert, and treat yourself to a delightful bowl of this creamy pudding.
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Reviewed on Oct. 17, 2011 by SherriLynn913
Quick and easy. It was a little heavy on the whipped cream side and we are big pudding fans, so I used one 5.1 ounce box of banana cream pudding AND one 5.1 ounce box of vanilla instant pudding and it was delicious!
Reviewed on Jul. 04, 2011 by abedwards
What a delicious new desert! I doubled the recipe and filled two chocolate crumb pie shells for a family gathering. It was a big thumbs up. I will surely be making this again. . . maybe next time with Snickers.
Reviewed on Jun. 05, 2010 by fruitsofthespirit9
I made exactly like recipie shows and was excellent, I love butterfingers anyway! This taste alot like a flurry. Very good and simple to make.
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