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Butterfinger Delight Recipe
Butterfinger Delight Recipe photo by Taste of Home

Butterfinger Delight Recipe

Publisher Photo
I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit. —Linda Winter, Enid, Oklahoma
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12-15 servings

Ingredients

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

Nutritional Facts

1 serving (1 piece) equals 315 calories, 18 g fat (11 g saturated fat), 30 mg cholesterol, 317 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. Chill for 5 minutes.
  2. Meanwhile, 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 for 8 hours or overnight. Yield: 12-15 servings.
Originally published as Butterfinger Delight in Simple & Delicious July/August 2007, p53

Nutritional Facts

1 serving (1 piece) equals 315 calories, 18 g fat (11 g saturated fat), 30 mg cholesterol, 317 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Butterfinger Delight

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 31, 2014

I made this for my boss's birthday because he can sniff out an open butterfinger bar even if it was in Tibet. Instead of frozen reduced fat yogurt I use a premium brand of chocolate ice cream. I always make pudding using half and half instead of milk. The richer the milk the thicker the pudding comes out. So remember it is always important to use at least 4% milk but not 2%, 1% or fat free, then you would have to freeze it to firm up. I don't like the taste of frozen whipped toppings so I always swap them out for home made stabilized whipped cream. I know my version is much richer and certainly more decadent but it's dessert and it should be that way. Foot note: Just because it's richer doesn't mean you need to eat a smaller serving.

MY REVIEW
Reviewed Nov. 12, 2012

I had trouble with mine setting to the firmness displayed in the photo. I guess photos can be deceiving. It tasted okay but would have been better if it was firmer. It seemed a bit costly and made quite a bit for a family dessert as well. It might be good for speacil occasions but then again I would want it firmer. I too was puzzled by the word "chill". Should that word have been freeze until set?

MY REVIEW
Reviewed Apr. 3, 2010

This did not set up for me it was soupy, are you supposed to freeze it?

MY REVIEW
Reviewed Aug. 4, 2009

 Ice cream! (As a sub for frozen yogurt)

MY REVIEW
Reviewed Jul. 29, 2009

I used to make this with butter brickle ice cream and toffee bits on top...hard to find the old butter brickle ice cream anymore...

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