Time 2h Yield 8 Number Of Ingredients 4 Steps:
Beat cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup Nesquik until stiff peaks form. Stir in 1 cup Butterfinger pieces. Spread about 1 heaping teaspoon whipped cream mixture evenly onto each of 6 graham cracker squares; stack. Place stack on side on long platter or baking sheet so graham crackers are vertical. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf. Spread remaining whipped cream mixture over top and sides of graham cracker loaf. Top with remaining Butterfinger pieces. Refrigerate for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining Nesquik.
Time 5h55m Yield 24 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Crust: Mix together–candy bars, saltines, graham crackers sugar and butter. Press into a 9x13 pan. Save 1 cup of this mixture. Filling: Beat pudding and milk together until a thick cream. Add ice cream and beat until smooth. Pour over crust and level. Cover with whipped topping. Sprinkle remaining crumbs over top. Refrigerate.
Time 2h25m Yield 8 Number Of Ingredients 4 Steps:
BEAT cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup Nestle Nesquik until stiff peaks form. Stir in 1 cup Butterfinger pieces. SPREAD about 1 heaping teaspoon whipped cream mixture evenly onto each of 6 graham cracker squares; stack. Place stack on side on long platter or baking sheet. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf. SPREAD remaining whipped cream mixture over top and sides of graham cracker loaf. Top with remaining Butterfinger pieces. REFRIGERATE for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining Nestle Nesquik.
More about “easy nesquik butterfinger dessert recipes”
Time 10m Yield 5-6 serving(s) Number Of Ingredients 4 Steps:
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl. Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy. Repeat the layers ending with crushed candy on the top. Refrigerate the trifle. Delicious!
