Here are a few fun ideas for them and a good reason to stock up! I would have to say the last recipe is the most frugal as the ingredients are often on sale (cake mixes for less than $.75, Cool Whip free with double coupons and Instant pudding practically a steal)…and it is a darned impressive presentation if you take it to a party! What you see pictured is the first dessert – Enjoy!
**Hint! Put all your candy bars in the freezer. When you’re ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
1 box German Chocolate Cake Mix (baked according to package directions)
5 Butterfinger candy bars
1 jar caramel ice cream topping
1 can sweetened condensed milk
Cool Whip for topping
Bake the cake according to package directions and in a 13 x 9 inch pan. When it’s done, and while it’s still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it’s cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
Butterfinger Ice Box Dessert
2 cups milk
1 quart vanilla ice cream
2 (3.5-ounce) packages instant vanilla pudding
1/2 cup butter
1 1/2 cups crushed Graham cracker crumbs
1/2 cup crushed saltine crackers
1 (8-ounce) container whipped topping
4 (2-ounce) Butterfinger bars, crushed
Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well. Pour into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping. Pour ice cream mixture over crust. Freeze 1 hour. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set. Garnish with chocolate sauce if desired.
1 Yellow cake mix
2 containers Cool Whip
2 boxes vanilla instant pudding
6 Butterfinger candy bars
Bake cake according to package directions for a sheet cake. Cool cake and cut into small cubes. Set aside. In a large bowl prepare both boxes of the pudding mix according to directions. Fold one Cool Whip into pudding mixture. Break up candy bars and reserve a small amount to sprinkle on top. Into a trifle bowl layer 1/3 of the cubed cake, then 1/3 of the pudding/Cool Whip ,then 1/3 of the Butterfinger. Repeat layers until all are used up. Spread remaining container of Cool Whip on top of trifle and sprinkle with reserved crushed butterfingers. Refrigerate overnight before serving.