Freeze Butterfinger bars.
When frozen, place in plastic bag and crush.
Pull apart the angel food cake into small pieces and place in 9 x 13-inch pan.
Mix together margarine, egg yolks and powdered sugar.
Fold in whipped topping.
Spread over angel food cake pieces and place Butterfinger bars on top.
Refrigerate.
orm. Stir in 1 cup Butterfinger pieces.
Spread about 1
Tear cake into pieces.
Crush 4 Butterfinger bars.
Mix these together, then mix cream cheese, confectioners sugar and marshmallow cream together.
Mix with cake and candy.
Press this mixture into the bottom of a pan.
Top with Cool Whip.
Crush the remaining 2 Butterfinger bars and sprinkle on top.
Put half of crushed Butterfinger candy bars on bottom of 8 x 8-inch Pyrex dish, then layer half of Cool Whip, layer of 6 ice cream sandwiches on top of Cool Whip and add remaining Cool Whip on sandwiches. Sprinkle rest of Butterfinger candy bars on top. Freeze.
Crush Butterfinger bars into tiny pieces.
Set aside.
Break angel cakes into bite size pieces; set aside.
Mix butter, yolks and sugar until creamy. Whip cream until it \"peaks.\"
Mix butter mixture and whip cream mixture together with a spoon.
Place 1/2 cake in a baking dish.
Place 1/2 cream mixture over cake.
Place 1/2 crushed Butterfinger bars over cream mixture.
Repeat layers.
Mix crackers and butter together.
Press 2/3 of mixture into bottom of 9 x 13 inch pan.
Mix pudding and milk.
Blend 4 crushed Butterfinger bars and ice cream and then add to pudding until smooth.
Pour onto crumb mix and freeze until firm.
Remove from freezer and cover with whipped topping, remaining cracker crumbs and remaining crushed Butterfinger bars on top and refrigerate till ready to serve.
Cream yolks and butter; beat in Cool Whip and powdered sugar. Crush candy bars and add to Cool Whip mixture (save enough crushed candy to sprinkle on top of dessert).
Put layer of cake in pan; next, put a layer of Cool Whip mixture.
Continue to layer, ending up with Cool Whip mixture.
Sprinkle remaining crushed candy on top.
Mix and pour over the crust.
Top with Cool Whip and 1 more crumbled Butterfinger.
Chill.
Cook pudding with milk; cover while cooking.
Break angel food in pieces in a 9 x 13-inch pan.
When pudding is cool, stir in Cool Whip.
Pour over cake.
Sprinkle with Butterfinger candy bar crumbs.
Or, you may top with more Cool Whip and then sprinkle with candy bar crumbs.
rackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set
Combine cracker crumbs and margarine.
Mix well.
Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
Mix pudding and milk.
Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
Spread Cool Whip over pudding.
Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
ry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared
In a square or rectangular pan, place a layer of
ice cream sandwiches until they cover entire bottom of pan (you may have to cut a few to make them fit).
Cover sandwiches with chocolate fudge, then layer in Cool Whip.
Finally, sprinkle Butterfinger crumbs over top.
Freeze until ready to serve.
Prepare cake mix as directed on box.
Let cool and crumble in chunks.
Mix powdered sugar, egg yolks and oleo. Add Cool Whip. Crumble the Butterfingers.
(If you freeze these before, they will crumble finer.)
Layer cake crumbs, Cool Whip mixture, then Butterfinger crumbs.
Cream shortening and sugar together; add egg and mix well. Sift dry ingredients together; sprinkle over crushed Butterfinger bars and combine with wet ingredients.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 375\u00b0 for 10 minutes for chewy cookies; 11 1/2 to 12 minutes for crunchy cookies.
May double or triple recipe.
Mix crackers and margarine.
Press 2/3 cup of cracker mixture in bottom of 9 x 13-inch pan.
Prepare pudding with 2 cups milk; add softened ice cream and blend until smooth.
Pour over crust. Put in the freezer until set.
Remove and spread Cool Whip on the top.
Sprinkle remaining cracker crumbs on top and crushed Butterfinger bars.
Combine all crackers and margarine; mix and put 2/3 of the mix in a 9 x 13-inch pan.
Combine cracker crumbs and margarine.
Mix well.
Put 2/3 mixture in bottom of greased 9 x 13-inch pan.
Mix pudding and milk.
Blend in ice cream and pour over cracker mixture. Refrigerate until well set.
Spread Cool Whip over pudding.
Mix candy with remaining cracker crumbs and sprinkle over top. Refrigerate.
To make crust mix first 3 ingredients together, and press into a 9x13-inch pan.
To make filling mix pudding according to directions on box, with milk.
Then add Cool Whip.
Crush 4-5 large Butterfingers, add to pudding mixture.
Pour over crust and refrigerate.
Mix powdered sugar, butter and egg yolks. Fold in Cool Whip. Layer cake, Cool Whip mixture and Butterfingers; layer twice.