Recipes |
This week's recipe is submitted by Barb Petri
Banana Butterfinger Pudding1 cup cold milk1 pkg. (3.4 oz.) instant banana pudding mix 3 butterfinger candy bars (2.1 oz. ea.) crushed l carton (8 ox.) frozen whipped topping, thawed 3 med. firm bananas, sliced In a mixing bowl, combine milk and pudding mix until thickened and smooth. Set aside 1/3 cup crushed candy bars for topping. Fold whipped topping, bananas, and remaining candy bars into pudding. Spoon into serving dishes; refrigerate until ready to serve. Sprinkle with reserved candy bars. 4-6 servings |
