Kathryn’s Blog: No Bake Butterfinger Fling
Written by Kathryn Vaughn on July 31, 2019
When it’s hot like it has been, you don’t even want to make a slice of toast, never mind turn the oven on to bake something. But to live without dessert? Unheard of! You’ll love this recipe… you ‘bake’ it in the freezer!
You will need:
9’’ x 13” pan
3/4 stick butter
2 & 1/2 cups of graham cracker crumbs
½ cup sugar
2 boxes of Jell-O sugar free, fat free white chocolate instant pudding mix
3 & 1/2 cups 2% cold milk
1 quart of your favorite kind of vanilla ice cream
2 cups Cool whip
2 Butterfinger bars
First, set aside ice cream so it will completely soften. Mix together crumbs, sugar and melted butter then tamp into pan, going up the sides as much as possible. Put in the freezer at least ten minutes. Pour melted ice cream over set crumbs and freeze another 15 minutes. Whisk pudding into milk, pour over ice cream layer. Back in freezer 5 minutes or until set. Spread cool whip on pudding. Smash Butterfinger bars with rolling pin in plastic bag and sprinkle on top of cool whip! Serve immediately and enjoy!
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