If you love Butterfinger candy bars and rich, creamy desserts, this Amish recipe for Butterfinger Ice Cream Dessert is sure to be a new favorite! It's packed with crunchy candy pieces, smooth ice cream, and a crispy buttery crust, creating layers of deliciousness in every bite.
This easy no-bake dessert is perfect for summer gatherings, potlucks, or anytime you need a make-ahead treat that everyone will love. Keep it chilled and enjoy a cool, creamy serving straight from the fridge!
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Why You'll Love This Butterfinger Ice Cream Dessert
- It's rich and creamy - A perfect mix of smooth pudding, fluffy whipped cream, and crunchy Butterfinger pieces.
- No baking required - Super easy to throw together without turning on the oven.
- The texture is amazing - The contrast of creamy layers with the crispy crust, and peanut-buttery crunch of Butterfingers makes every bite irresistible.
- It's a crowd-pleaser - Perfect for potlucks, holidays, or anytime you need a quick and impressive dessert.
- You can make it ahead - It gets even better after chilling, so it's stress-free for parties.
- It's loaded with Butterfinger flavor - If you love that peanut buttery, chocolatey crunch, this dessert delivers!
Ingredients
Crust
- Graham crackers - Adds sweetness and crunch.
- Saltine crackers - Gives a little salty contrast to the sweet layers. (Try Ritz crackers for a slightly buttery taste.)
- Butter - Holds the crust together and adds flavor. (I use salted butter.)
Topping
- Butterfinger candy bars - Crushed up for a crunchy, delicious, peanut-buttery topping. (You can swap with crushed Heath bars or Snickers for a different flavor.)
Pudding Layer
- Instant vanilla pudding mix - Makes a smooth and creamy filling.
- Milk - Used to mix the pudding. (Any milk alternative, like almond or oat milk, should work fine.)
- Vanilla ice cream - Adds richness and makes the pudding extra creamy. (A different flavor of ice cream can be used for a twist.)
- Cool Whip - A light and fluffy topping to finish it off. (Use homemade whipped cream as a substitute if preferred.)
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Instructions
- Prepare the Crust:
Crush the graham crackers and saltine crackers into fine crumbs. Mix in the melted butter until everything is well combined.
(Tip: You can crush the crackers in a food processor or place them in a zip-top bag and crush with a rolling pin.) - Form the Crust:
Set aside about ¼ of the crumb mixture for the topping. Press the remaining ¾ of the crumbs into the bottom of a 9x13-inch pan to form the crust. - Make the Pudding Layer:
In a large bowl, mix together the instant vanilla pudding mix and milk until it thickens. Then, beat in the softened vanilla ice cream until fully combined and smooth. - Assemble the Dessert:
Spread the ice cream pudding mixture evenly over the crust in the pan. - Top with Cool Whip:
Carefully spread the Cool Whip over the ice cream pudding layer, smoothing it out into an even layer. - Add the Butterfinger Topping:
Crush the Butterfinger candy bars and mix them with the reserved crumb mixture. Sprinkle the reserved graham cracker and Butterfinger crumb mixture evenly over the top of the Cool Whip. - Chill:
Refrigerate the dessert for several hours or overnight to allow it to set properly. - Serve:
Once chilled, slice and serve. Keep refrigerated for up to 5 days.
Cool Whip vs. Whipped Cream - Which One?
I'll be honest - I'll take real whipped cream over Cool Whip any day. It's rich, creamy, and just tastes so much better. But whenever you are preparing a dessert that is going to be sitting at room temperature or for a picnic on a warm summer day, it is better to use Cool Whip since it is more stable.
Cool Whip: This store-bought whipped topping is convenient, holds its shape longer, and has a slightly sweeter, more stable texture.
Whipped Cream: Freshly whipped heavy whipping cream has a rich, natural flavor with no artificial ingredients. It's softer and melts more quickly but adds a luxurious, homemade touch. If using, be sure to whip it to stiff peaks for the best texture, and consider stabilizing it with a little powdered sugar. (I always add a bit of vanilla extract as well.
Both options work well, and this butterfinger dessert will be great with either one.
This Ice Cream Butterfinger Dessert is my husband's favorite - he loves Butterfingers, so it disappears quickly at our house!
I hope you enjoy it as much as we do! If you try this easy dessert recipe, I'd love it if you left me a comment and star rating below. Thank you!!
📖 Recipe Card
Butterfinger Dessert Recipe
Ingredients
Crust:
- 1 ½ package graham crackers (approx. 2 ½ c.)
- 30 saltine crackers (heaping cupful)
- ¾ cup butter, melted (1 ½ sticks)
- 3 large butterfinger candy bars (or 9 fun-sized bars)
Pudding:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 cups milk
- 1 (48-ounce) container vanilla ice cream, softened
- 1 (8-ounce) Cool Whip, thawed
Instructions
Crust:
- Crush the grahams and saltines. Add the melted butter and mix well.1 ½ package graham crackers, 30 saltine crackers, ¾ cup butter, melted
- Reserve ¼ of this mixture, and press the remaining ¾ into a 9x13" pan.
- Crush the candy bars and add them to the reserved crumbs. This will get spread over the top.3 large butterfinger candy bars
Pudding:
- Beat pudding mix and milk together until smooth, then mix in the softened ice cream.2 (3.4-ounce) boxes instant vanilla pudding mix, 2 cups milk, 1 (48-ounce) container vanilla ice cream, softened
- Evenly spread this mixture over the cracker crust.
- Top evenly with Cool Whip.1 (8-ounce) Cool Whip, thawed
- Sprinkle the reserved crumbs evenly over the top.
- Refrigerate for several hours before serving.
- Keep refrigerated for up to 5 days.
Erinne Palmer
My mom got this recipe from a lady in Stanton County, KS at a school function about 25 yrs ago. It's amazing! And it never lasts 5 days in my house!
Anna
Awesome! We really enjoy this too!
Anna
This never lasts long around our house. So yummy!