Easy Butterfinger Dessert is an adaptation of an old Weight Watcher recipe. Prepared instant sugar free Butterscotch pudding is combined with Cool Whip (or whipped cream) to make a creamy butterscotch filling which is layered with chunks of angel food cake and butterfinger bits for an easy no bake dessert recipe perfect for summertime! You'll want to file this one under delicious easy recipes.
What is Butterfinger Dessert?
This Butterfinger Dessert is a no-bake layered dessert that uses cubed, store bought angel food cake, layered with a sugar free pudding fluff and crushed butterfinger candy bars! Everyone gobbles this easy dessert up...even if they aren't following the Weight Watchers program! This Weight Watchers dessert would make a wonderful dish to take to a potluck or a dinner with friends.
It's a great dessert for the summer, when you want to satisfy your sweet tooth, but not turn on the oven to do it.
I found my inspiration for this recipe on Pinterest. Butterfingers are one of my favorite candy bar. I may have been guilty over the years from "stealing" mini butterfingers from my kid's Halloween stashes over the years! It's hard to resist the buttery crunch of butterfinger candy.
I did make a few changes to the recipe that I found that I think make my version the best one out there. The original recipe used instant vanilla fat free, sugar free pudding mix, but I substituted butterscotch flavor...and I don't think I would make it with instant vanilla pudding after tasting the butterscotch flavor in this recipe. The butterscotch and the butterfinger flavors were great together, and since you dilute the pudding with quite a bit of Cool Whip, it is becomes a very subtle flavor in the "fluff" part of the dessert.
This butterfinger dessert recipe isn't a butterfinger pie recipe or a butterfinger lush, but it's more of a butterfinger trifle, since it has prepared cake cubes with creamy layers and chopped butterfingers. You could even make it in a trifle dish, if you like, but this dessert recipes fits perfectly in a glass 9 x 13 inch baking dish.And that's a good thing!
How do you make Butterfinger Dessert?
You'll want to follow the printable recipe card below, but here's a quick run down of how it gets done. The super simple, no bake, preparation involves cubing a premade, store bought angel food cake into cubes. I purchased an angel food cake from my grocer's bakery department, but I have also seen them in the produce department near the berries. You could also make your own angel food cake from a mix or from scratch. But purchasing one a prepared one is the easiest way to go.
Next, in large bowl, whisk the dry instant pudding mix with skim milk until it starts to thicken. Fold in 2- 8oz. containers Cool Whip to make a fluff. (This is the creamy layer.)
Finally, the angel food cubes, the butterscotch fluff, and the butterfinger pieces all get layered twice in a 13 x 9 inch glass baking dish, covered with plastic wrap or aluminum foil, and refrigerated for an hour or longer before serving.
Tips for making Easy No Bake Butterfinger Dessert
- If you aren't worried about calories, feel free to add extra butterfingers!
- I find using a whisk to make the pudding and the fluff is easiest, but you could also use an electric mixer on low speed if you like.
- For a serving suggestion, guild the lily by drizzling chocolate syrup or melted creamy peanut butter or chunky peanut butter on top. (or both!)
If you can't find the butterfinger bits at your store, you can easily chop up butterfinger candy bars with a food processor. You can use whole (coarsely chopped) or mini butterfinger bars in the food processor.
Variations for Easy Butterfinger Dessert with Angel Food Cake
- Substitute the skim milk for whole, 2%, or 1% milk. Substitute the skim milk for almond, oat, soy, or coconut milk for a dairy-free dessert option.
- Substitute the instant sugar free pudding mix for regular butterscotch instant pudding mix.
- Substitute the angel food cake for any type of cake, cubed. (I've even used the discarded cake crowns I cut from the top of layers when I level them with good results.)
- Substitute Cool Whip for any variety of Cool Whip or for real heavy cream which has been whipped into whipped cream. (You'll need about 6 cups of whipped cream for this recipe.)
*Note: This recipe first appeared on Renee's Kitchen Adventures in 2012. It has been updated with new images and updated directions as some of the original products used are no longer available. It's still the same delicious recipe you've come to love over the years. I am no longer supplying any sort of WW points as the program changes each year. I've updated the nutrition information in the recipe card using the udated products. But please remember, this is just supplied as a courtesy and may not be accurate. Hope this helps everyone! As always, if you have any questions, feel free to send me a message!
Butterfinger dessert, no bake butterfinger dessert, butterfinger dessert with angel food cake
dessert
American
Yield: 16 servings
Author: Renee Paj
Easy Butterfinger Dessert
Prep time: 15 MinInactive time: 1 HourTotal time: 1 H & 15 M
Easy Butterfinger Dessert is an older Weight Watcher recipe and is absolutely delicious! It's also got a super easy preparation that you will love! A mixture of instant sugar free pudding and Cool Whip is spread onto store bought angel food cake and layered with crushed Butterfinger candies for an easy no bake dessert everyone loves!
Ingredients
- 1 - 10" angel food cake, store bought, cut into 1' cubes
- 1 - 1 oz. package of instant sugar free butterscotch pudding mix
- 1 1/2 cups skim milk
- 2 - 8 oz. containers of Zero Sugar Cool Whip, thawed
- 1 cup Butterfinger baking bits (or crushed candy bar equal to that amount)
Instructions
- Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
- In large bowl, combine the entire package of instant pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of Zero Sugar Cool Whip .
- Pour half the pudding/Cool Whip mixture over the cubed angel food cake in pan. Smooth over the cubes with a spatula to create a flat layer. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
Notes
Substitutions:
- You can use whole, 2%, 1% milk, or any of the milk alternatives such as coconut milk, almond milk, soy milk, or oat milk.
- You can use any variety of Cool Whip or heavy whipping cream which has been whipped into whipped cream. (approximately 6 cups of whipped cream.)
- You can use regular butterscotch pudding mix with sugar instead of sugar free.
If you make any of the above changes, note that the nutrition inforamation will change.
Nutrition Facts
Calories
342.11
Fat (grams)
5.11 g
Sat. Fat (grams)
2.98 g
Carbs (grams)
69.83 g
Fiber (grams)
1.63 g
Net carbs
68.2 g
Sugar (grams)
36.48 g
Protein (grams)
8.61 g
Sodium (milligrams)
571.97 mg
Cholesterol (grams)
2.11 mg
Nutritional Information is an estimate
https://www.reneeskitchenadventures.com/2012/02/butterfinger-dessert.html
Copyright © 2012 Renee's Kitchen Adventures
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