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Butterfinger Banana Pudding

Butterfinger Banana Pudding
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One of my favorite pies ever is the BANANA CREAM PIE that I shared here on the blog a couple of years ago. A sweet friend passed the recipe on to me, which uses a surprise ingredient in the pie filling. I never would have thought of it on my own. Never. Like in a million years. Do you want to know what it is?

Vanilla Ice Cream.

Seriously. It is! You mix softened vanilla ice cream right into the filling and the result is sweet creamy pudding delight. It’s true.

I have wanted to use this yummy filling in another recipe for quite some time, and finally put it to good use last week in this amazing Butterfinger Banana Pudding. It was the right thing to do.

If you love banana pudding, and butterfingers…this recipe is for you, my friend.

Just for you…

Butterfinger Banana Pudding Jamie Cooks It Up!

Butterfinger Banana Pudding
PRINT RECIPE

Time: 30 minutes prep + 1-3 hours chilling time
Yield: 12 servings
Recipe from Jamie Cooks It Up, inspired by Pat Sleater

4 C vanilla ice cream
2 (3.4 ounce) boxes instant vanilla pudding
2 C milk
4  C  vanilla wafer cookies
6 bananas
caramel syrup
1 (12 ounce) container cool whip, thawed
12 miniature butterfinger candy bars

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1. Grab some vanilla ice cream. Scoop 4 cups into a glass measuring cup and allow it to sit on your counter for about 5 minutes.

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2. Into your stand mixer or large mixing bowl place 2 boxes of instant vanilla pudding. Add 2 C milk and beat (with the whisk attachment) for 1-2 minutes or until nice and thick.
3. Add the ice cream, one spoonful at a time, mixing continually until the mixture is smooth.

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4. Unwrap 12 mini Butterfinger candy bars…

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and place them in a large gallon sized zip lock bag. Securely seal the bag and pound the bars into little pieces with a rolling-pin. A good way to relieve a little stress, yes? Pound it, baby. Pound it good.

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6. Find a large glass bowl, or trifle dish. Slice 1/3 of the bananas and put them in the bottom of the bowl along with 1/3 of the vanilla wafers.

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7. Pour 1/3 of the vanilla pudding mixture over the top.

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Add 1/3 of the cool whip…

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…1/3 of the butterfinger pieces and a nice drizzle of caramel syrup.

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I like this Hersey’s variety.

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Yum.
Repeat the layers twice more…

Butterfinger Banana Pudding

8. Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour. The longer it sits, the softer the vanilla wafers will become. I thought it was perfect after it had a chance to chill for about 3 hours. My daughter Emily loved it best the next day, she liked the cookies super soft. Just depends on your preference, I suppose.

Enjoy!

Pinterest friendly image below…

Butterfinger Banana Pudding at  Jamie Cooks It Up!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Post a comment!

4 Comments

  1. 1
    March 31, 2015 at 9:04 am

    Oh man – this looks soooooo good! One of my favorite desserts, topped with one of my favorite candy bars. Yumm!!!!!! May have to make this for an Easter Treat!!! (And for vacation in June…I think it will be a hit at the beach). 🙂

    • 2
      Jamie
      April 1, 2015 at 10:54 am

      Thanks Jennifer. Hope you enjoy it!

  2. 3
    bobbi
    March 31, 2015 at 2:31 pm

    Hi Jamie,
    Thanks for the great recipes.

    What’s the point of the ice cream in this? Does it melt or make the pudding runny?

    Will it keep in the frig?

    Thanks…..

    • 4
      Jamie
      April 1, 2015 at 10:53 am

      Hi Bobbi,
      Thanks for your question. The ice cream doesn’t stay frozen when mixed with the pudding. It acts more as a super creamy milk substitute. The pudding will be nice and thick, but not frozen as you might expect. Hope this helps to clear things up.
      Best of luck,
      ~Jamie

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