Butterfinger Dessert

Ingredients

• 2 cups milk
• 1 quart vanilla ice cream
• 2 (3.5-ounce) packages instant vanilla pudding
• 1/2 cup butter
• 1 1/2 cups crushed Graham cracker crumbs (crossed out on the clipping)
• 1/2 cup crushed saltine crackers
• 1 (8-ounce) container whipped topping
• 4 (2-ounce) Butterfinger bars, crushed

Steps

1. Combine milk, ice cream and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator.
2. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well.
3. Pour into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping.
4. Pour ice cream mixture over crust. Freeze 1 hour.
5. Spread whipped topping over filling.
6. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set.
7. Garnish with chocolate sauce if desired.

Notes

Serves 10 to 12.

The Graham cracker crumbs line is struck through by hand on the clipping (only the first line “1 1/2 cups crushed Graham” is struck; “cracker crumbs” continuation not struck) — possibly meaning all-saltine crust was used.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.