Monday, February 2, 2015

Butterfinger Desert


Butterfinger Desert

The first thing I'm going to say about this is that it is DELICIOUS. Seriously. The second thing is, if you are looking for healthy or low fat, this is NOT it. 


Butterfinger Desert:

Crust:
Crushed Graham Crackers
Melted Butter

2nd Layer:
1 container cream cheese (Whipped works best!)
Powdered Sugar

3rd Layer:
2 packages instant french vanilla or butterscotch pudding
2 cups milk
Whipped cream
Vanilla Ice Cream

4th Layer:
Whipped Cream
Crushed Butterfinger Bars

First, spray your pan. (I usually use a 9x13 glass cake pan). Crush 1 packet of graham crackers or throw them in a blender until finely ground. Put the crumbs in the bottom of the pan and mix with 3-6 tbsp melted butter. Press down onto the bottom of the pan with a spoon or spatula. 
With a mixer, combine your whipped cream cheese (this works best if your cream cheese has been sitting at room temperature for a little while) and add 1/2-1 cup of powdered sugar. Add a little milk if the mixture is really thick. Spread over crumb crust in pan. 
In a large mixing bowl, combine your pudding mix and 2 cups of milk. Then add some ice cream (about 1 cup) and some whipped cream (about 1 cup). Mix until smooth. Pour pudding mixture on top of cream cheese mixture in pan. 
Top with whipped cream (I usually use 2 normal sized containers of whipped cream for this recipe). Then sprinkle crushed butterfinger bars over the top (2 large bars works well). 
Refrigerate until ready to serve. 

*I don't measure anything when I make this recipe. I am guessing on the amounts and you can add more or less of whatever you like! If you really want to taste the cream cheese, use 2 containers! If you love butterfinger, use 4 or 5 bars on top! You can change it to suit your tastes, as long as you use the basic ingredients, I promise you, it will turn out amazing! 

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