The Mark Cabal Team
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Butterfinger Delight Recipe

Butterfinger Delight Recipe
Butterfinger Delight Recipe photo by Taste of Home

Publisher Photo "I got the recipe for this wonderful no-bake treat from my mother-in-law because it's my husband's favorite. I'm frequently asked to bring it to get-togethers where it's always a hit." —Linda Winter, Enid, Oklahoma




TOTAL TIMEPrep: 30 min. + chilling
MAKES12-15 servings


Ingredients

  • 1 cup crushed Ritz crackers (about 30 crackers)
  • 1 cup graham cracker crumbs
  • 4 Butterfinger candy bars (2.1 ounces each), crushed
  • 3/4 cup butter, melted
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 quart reduced-fat chocolate frozen yogurt, softened
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

  1. 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.
  2. 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.
  3. Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for
    8 hours or overnight. Yield: 12-15 servings.

Nutritional Facts

1 piece: 315 calories, 18g fat (11g saturated fat), 30mg cholesterol, 317mg sodium, 
34g carbohydrate (21g sugars, 1g fiber), 5g protein.

Originally published as Butterfinger Delight in Simple & Delicious July/August 2007, p53

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