orm. Stir in 1 cup Butterfinger pieces.
Spread about 1
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.
This recipe has an interesting true story
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.
Freeze bars ahead of time.
Combine crackers with margarine. Spread 2/3 of mixture in a 9 x 13-inch pan.
Reserve 1/3 of mixture for topping.
Mix pudding, milk and ice cream; spread on crust. Spread whipped topping over pudding.
Combine crushed candy bars and reserved crumbs.
Sprinkle on top of whipped topping. Refrigerate for about 4 hours before serving.
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.
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.
Beat together egg yolks, powdered sugar and melted butter. Add Cool Whip. Crush the candy bars; save 1/2 for the top. Break angel food cake into pieces and line bottom of a 9 x 13-inch cake pan. Pour mixture on top of cake; sprinkle with remaining candy.
Mix the first 3 ingredients together and press into 9 x 13 pan, saving 1/2 cup for topping.
Mix crushed graham crackers and melted oleo together.
Spread 2 cups of this mixture in a 13 x 9-inch pan.
Mix pudding as directed with only the 2 cups of milk.
Stir in softened ice cream.
Pour this on top of the crust and chill for 1 hour.
Take out and spread the Cool Whip on top.
Crush up the candy bars and mix with the left over 1 cup graham cracker mixture and sprinkle on the top.
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.
Break up angel food cake in bottom of a 9x13 cake pan.
Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.
and let the dough rest for 15 to 20 minutes. The
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.