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Magic Valley EC News

Butterfinger Crunch Dessert

Fall into autumn with this layered sweet treat

1 1/2 cups milk
1 package instant vanilla pudding mix (3.4 ounces)
2 cartons nondairy whipped topping (8 ounces each), thawed
1 large angel food cake, cubed
4 Butterfinger candy bars
(2.1 ounces each), crushed

1. Apply cooking spray to a 9-by-13-inch baking dish.

2. In a large mixing bowl, whisk together milk and pudding mix 2 minutes. Let stand 2 minutes until soft set. Stir in 2 cups whipped topping until well mixed, then fold in remaining whipped topping.

3. Layer half the cake cubes in baking dish, then top with pudding mixture and crushed candy bars. Repeat layers.

4. Cover and chill at least