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Butterfinger Delight

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


  • 1 cup crushed Ritz 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 whole 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


  • 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.
  • 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.
  • Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for 8 hours or overnight.
Nutrition Facts
1 piece: 315 calories, 18g fat (11g saturated fat), 30mg cholesterol, 317mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 5g protein.

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  • hchambers
    Dec 31, 2018

    This was good. I used less milk than the recipe called for, you need the pudding to be pretty thick or I am not sure this well set well.

  • slocook805
    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.

  • Dianaore
    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?

  • mjmooney
    Sep 19, 2012

    No comment left

  • diannechetta
    Apr 3, 2010

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

  • cookin4nine
    Aug 4, 2009

     Ice cream! (As a sub for frozen yogurt)

  • grayhair46
    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...

  • 34r48d6t
    Jul 28, 2009

    What would be a good substitute for the yogurt? My family isn't crazy about it.

    Oct 2, 2007

    No comment left

  • Kimi06
    Sep 3, 2007

    No comment left