BUTTERFINGER ICE CREAM RECIPE: HOW TO MAKE IT
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 quarts.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,
Nutrition Facts : Calories 167 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
BUTTERFINGER DESSERT WITH ICE CREAM - COOKING WITH TYANNE
Butterfinger dessert with vanilla pudding is sure to be a crowd favorite. This butterfinger fluff dessert also has ice cream and whipped cream in it.
Provided by Tyanne
Categories Dessert
Prep Time 180 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Melt 1 stick of butter the microwave in a large bowl. Once melted, add 2 cups of the crushed Graham crackers. Stir. Pat into the bottom of a 9x13 baking dish to form a crust. Sprinkle 1 bowl of butterfinger candy bar onto graham crackers.
- In a small bowl, melt the 2 tbsp of butter and the 1/3 cup of crushed Graham crackers. Add in second bowl of butterfingers. Set aside.
- In a large bowl, stir together vanilla pudding and cold milk. Add in ice cream. Pour over top crushed butterfingers in pan. Spread whipped cream on top of pudding mixture. Sprinkle small bowl of graham crackers/butterfingers on top. Freeze for at least 2 hours. Serve your Butterfinger Dessert chilled!
Nutrition Facts : Calories 298 kcal, ServingSize 1 serving
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