Mix Graham cracker crust according to directions. Place in the bottom of a 11x13x2 inch pan.
Soften the ice cream. Using a mixer, blend the pudding into the ice cream until well blended.
Pour this mixture over the Graham cracker crust, cover and refrigerate until the mixture has set (about 90 minutes).
After it is set, cover with Cool Whip and sprinkle crushed Butterfingers over the Cool Whip.
Cover and refrigerate until ready to serve.
NOTE: You can mix and match flavors of ice cream and pudding mixes. For instance, try chocolate with buttersctoch. Use a good quality ice cream - it makes a difference.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 12|
|Calories from Fat: 102 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.7mg||12 %|
|Sodium 91.1mg||3 %|
|Potassium 194.9mg||5 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 26.5g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 223
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