Butterfinger Delight Recipe

 

Butterfinger Delight

by Amy | Sep 10, 2019 | Desserts | 16 comments

Butterfinger Delight is one of those desserts that everyone was asking for the recipe. The other day at work one of my co-workers brought this amazing dessert in. It disappeared so fast and everyone wanted the recipe.

 

 

What Ingredients Do I Need For Butterfinger Delight?

• Angel food cake
• Instant vanilla pudding
• Whipped topping
• Butterfinger candy bars

 

How Do I Make Butterfinger Delight?

• Crush the candy bars or cut them into small pieces with a sharp knife.
• Place 1/2 of the candy bar pieces in a 9″ X 13″ baking pan.
• Then cube the angel food cake and place over the candy bar pieces.
• Make the pudding according to package directions.
• After the pudding has set for 2 minutes, mix in the whipped topping.
• Place the pudding mixture over the angel food cake, then top the rest of the dessert with the remaining Butterfinger pieces.
• Cool in the refrigerator.
• Enjoy.

 

I decided that I would come home and make it. It is a great dessert because you have the yummy Butterfinger pieces on bottom and then you have the light fluffy cake in the middle mixed with the pudding, then you top it off with more Butterfinger pieces and the flavors are wonderful.

Are there any shortcuts that I could take when making this Butterfinger Delight Dessert?

If you do not want to make an angel food cake, you can just buy one already made to use.

If you do not want to make instant pudding, you could use already made pudding.

 

 

It is truly hard to not come back for a second helping. I think that the Butterfinger colors say fall and make a perfect dessert for this time of year. There are only a few ingredients and this dessert is really easy to make.

 

YIELD: 16 PEOPLE

Butterfinger Delight

Butterfinger Delight is a favorite of most people. Your friends will be asking for the recipe. This dessert is packed with flavor, but easy to make.

PREP TIME20 minutes

TOTAL TIME20 minutes

Ingredients

• 1 Angel food cake cooked and cubed
• 1 (5.1 ounce) box of instant vanilla pudding (made according to package directions)
• 12 ounces of whipped topping
• 3 large Butterfinger candy bars

Instructions

1. Crush the candy bars or cut them into small pieces with a sharp knife.
2. Place 1/2 of the candy bar pieces in a 9" X 13" baking pan.
3. Then cube the angel food cake and place over the candy bar pieces.
4. Make the pudding according to package directions.
5. After the pudding has set for 2 minutes, mix in the whipped topping.
6. Place the pudding mixture over the angel food cake, then top the rest of the dessert with the remaining Butterfinger pieces.
7. Cool in the refrigerator.
8. Enjoy.

Crispy and Delicious Asparagus Potato Tart Recipe

RECIPE COURTESY OF JAMIE OLIVER

Crispy and Delicious Asparagus and Potato Tart

26 Reviews

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters. ... Less

• Level: Intermediate
• Total: 1 hr 5 min

• Prep: 15 min
• Inactive: 10 min
• Cook: 40 min

• Yield: 4 servings
• Ingredients

Deselect All

1 pound potatoes, peeled and cut into chunks

Sea salt

1 pound asparagus spears, woody ends removed

8 ounces filo pastry

1/2 cup butter, melted

1/2 cup freshly grated Lancashire cheese

1/2 cup freshly grated Cheddar

3 large organic or free-range eggs

1 (8-ounce) container heavy cream

1/4 whole fresh nutmeg

Freshly ground black pepper

Directions

1. Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
2. Preheat the oven to 375 degrees F.
3. Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
4. When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
5. "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

AJI Verde Recipe (Spicy Peruvian Green Sauce) - Cookie and Kate

 AJI Verde Recipe (Spicy Peruvian Green Sauce) - Cookie and Kate

7 Ingredients

Produce                                                                         Condiments

2 cups Cilantro, lightly                                                    1 tbsp Lime juice        

packed fresh                                                                   1/2 cup Mayonnaise

2 cloves Garlic                                                                Dairy

2 Jalapenos, medium                                                     1/3 cup Cotija or parmesan                              

                                                                                        cheese, grated

Baking & Spices

1/4 tsp Sea salt, fine