Tuesday, April 12, 2011
Butterfinger Cake =Wicked Good and that is coming from the mouths of picky
children. It's very rare to make something that all the family loves. I knew this
cake was a winner when my one son that really does not like anything, went
for seconds. SCORE! No baking involved...
1 cup crushed Ritz (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars, crushed
3/4 cup butter, melted
1 1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart frozen chocolate yogurt, softened
1 carton ( 12 ounces) frozen whipped topping, thawed, divided
1) In a large bowl, combine the first four ingredients, set aside 1/2 cup for the
topping. Press remaining crumb mixture into an ungreased 9 x 13 dish.
Chill for 5 minutes.
2) Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until set. (mixture will be thick) Stir in frozen yogurt
and 1 cup whipped topping until smooth. Spread over crust.
3) Top with remaining whipped topping, Sprinkle with reserved crumb mixture.
Refrigerate for at least for 8 hours.