Recipe for Butterfinger Dessert


    Butterfinger Dessert

    1 cup all-purpose flour
    1 cup coconut
    1/4 cup brown sugar, firmly packed
    1/2 cup butter
    8 ounces cream cheese, softened
    1 cup confectioners sugar' sugar
    1 cup Cool Whip
    1 cup miniature marshmallows
    2 cups milk
    2 small boxes instant vanilla pudding
    Cool Whip
    4 Butterfinger candy bars

    Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of a 9 x 13-inch pan. Bake at 350 degrees F until light brown. Cool.

    Cream together cream cheese, confectioners' sugar, Cool Whip and miniature marshmallows; put on top of cool crust.

    Mix together milk and vanilla pudding and put on top of cream cheese mixture. Spread a layer of Cool Whip over all, then crumble about 4 Butterfinger candy bars and sprinkle over top of whipped cream. Refrigerate until serving time.