Butterfinger Dessert
Butterfinger dessert is an easy no bake dessert made with angel food cake, creamy pudding mixture, and crushed Butterfinger candy. A simple dessert that is great for any occasion.
Servings: 6
Ingredients
- 6 Butterfinger bars
- 1 angel food cake, baked
- 8 ounce cream cheese, softened
- 2 3.4 ounce instant French vanilla pudding mix
- 3 ½ cups cold milk
- 8 ounce Frozen whipped topping, thawed like Cool Whip
Instructions
- Place the butterfinger bars in a zip top bag. Gently crush them with a rolling pin or can. Set aside.
- Cube the angel food cake in 1 inch pieces. Spread the cake pieces out in a 9 x 13 casserole dish.
- Beat the softened cream cheese in a bowl with an electric mixer until creamy.
- In a separate bowl, whisk the pudding mix and cold milk until it thickens.
- Mix the whipped cream cheese in with the pudding mixture until combined.
- Stir in the thawed Cool Whip. Stir until combined.
- Sprinkle half of the crushed Butterfinger bars over the angel food cake.
- Pour the pudding mixture over the angel food cake. Spread it out evenly.
- Top with the remaining crushed Butterfinger bars.
- Cover and chill for 2-3 hours before serving.
Notes
- Chill the Butterfinger bars before crushing. This will help prevent the chocolate from melting.
- Use instant pudding mix. Make sure not to get the cook and serve pudding.
- Use an electric mixer. I recommend using an electric mixer to beat the cream cheese to make it extra creamy. You can also use the mixer when combing the cream cheese and pudding.
- Chill before serving. I recommend chilling at least 2 h
Nutrition
Calories: 696kcal | Carbohydrates: 95g | Protein: 15g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 513mg | Fiber: 1g | Sugar: 59g | Vitamin A: 804IU | Calcium: 322mg | Iron: 1mg