Butterfinger Éclair Dessert

🧂 Ingredients

• 1 box Honey Graham Crackers
• 6 oz. pkg. instant chocolate pudding mix

  (some boxes contain only 5.1-ounces now)
• 3 cups half-and-half

  or whole milk
• 16 oz. container non-dairy whipped topping

  thawed
• 16 oz. can chocolate fudge frosting
• 2 cups Butterfinger Candy Bars

  chopped

Instructions

• 1 Spray 9×13” pan or baking dish with cooking spray.
• 2 Pour dry, instant chocolate pudding into a large mixing bowl.
• 3 Add one cup half-and-half and mix well on low speed of electric mixer.
• 4 Continue adding cream in ½ cup measures, mixing well after each addition
  continuing on low speed of electric mixer.
• 5 Once all the cream has been added, adjust mixer to high speed and mix for about
  two minutes until mixture has thickened.
• 6 (You may need a splatter guard for the mixer).
• 7 Add Cool Whip non-dairy whipped topping and stir well to combine.
• 8 Take one package of the graham crackers and spread over bottom of baking dish.
• 9 Cover with half of the chocolate pudding mixture.
• 10 Spread with another layer of graham crackers, followed by the remaining
  chocolate pudding mixture.
• 11 Top with the last layer of graham crackers.
• 12 Spread chocolate frosting over all.
• 13 Chop Butterfinger bars and sprinkle over top of the icing.
• 14 Gently press the chopped Butterfinger bars into the icing with your fingertips.
• 15 If desired, decorate the top with maraschino cherries.
• 16 Refrigerate a few hours or overnight before serving.

Nutrition Info