Time 30m Yield 12-15 servings. Number Of Ingredients 8 Steps:
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.
Number Of Ingredients 4 Steps:
Crush up butterfingers and set aside. Mix pudding as directed on box; add Cool Whip to prepared pudding mixture. Crumble half of angel food cake into bottom of 13 x 9" pan. Top with half of the pudding mixture and half of the Butterfinger crumbs. Repeat. Cover & refrigerate.
Time 1h45m Yield 15 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw. Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.
Time 1h20m Yield 16 Number Of Ingredients 6 Steps:
Beat confectioners’ sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Time 1h Yield 1 9X13 pan of goodys, 8-10 serving(s) Number Of Ingredients 7 Steps:
Mix 2 Cups Crushed Graham Cracker and melted Butter. Press into a 9 x 13 pan. Freeze. Mix Pudding and Milk, blend in softened Ice Cream. Pour into pan and freeze until set. Spread with whipped topping. Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip. Freeze.
Number Of Ingredients 7 Steps:
Mix 2 cups of graham cracker crumbs and melted butter and press into 9 x 13 pan ( make a thin crust). Sprinkle butterfinger crumbs to cover crust lightly. Freeze Mix pudding and milk and blend in softened ice cream. Pour into pan and freeze until set. Spread with cool whip topping.Sprinkle the remaining crushed butterfingers over cool whip. Freeze and serve.
Time 5h Yield 12 serving(s) Number Of Ingredients 8 Steps:
In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping. Press the remaining mixture into a 13 x 9-inch dish. Chill while preparing the remaining recipe. In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken. Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined. Spread over the crust. Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture. Chill for about 5 hours or until set.
Number Of Ingredients 5 Steps:
Follow the direction as directed on the back of the cake box. Use the cooking method for an 8x9-inch pan. After the cake is finished cooking allow to cool for about 30 minutes or cool enough to touch. Then poke holes in the cake with the handle of a wooden spoon. (After have about 15 holes). Then you pour the caramel topping and the pet milk on top of the cake allowing the mixture to go in the holes. Sprinkle some of the crushed Butterfinger on top. Then add whipped topping and use spoon to spike the top. Sprinkle the rest of the crushed Butterfinger on top. Best if refrigerated over night but not a must! Enjoy!!
