Butterfinger Chocolate Bliss – a delicious recipe with chocolate pudding, heavy cream, cool whip, graham cracker crust, king size Butterfinger, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together cream cheese, butter, and sugar using electric mixer until smooth.
2
Slowly add box of instant chocolate pudding to mixture, using electric mixer.
3
(Be careful, as it can make a huge powdered mess.)
4
Gradually add the heavy cream.
5
This ensures everything mixes together without having too much of a powdery texture.
6
Using a rubber spatula, scoop about half of the cool whip into the mix.
7
Be sure to scrape around the sides to ensure everything is mixed well.
8
Crush the Butterfinger bars in a Ziploc bag, and fold about 2/3rds of it into the mixture.
9
Scoop mix into the crust.
10
Layer the top with the remaining cool whip and top it off with the rest of the crushed candy.
11
Put in fridge and let set for at least an hour and enjoy!
1307
kcal
Calories
122
g
Fat
46
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box small instant chocolate pudding, 1/2 cup heavy cream, 12 oz cool whip, 1 pre-made graham cracker crust, and more.
Yes, Butterfinger Chocolate Bliss falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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