Nutty Butterfinger Crumble Pudding Dessert

The perfect elegant dessert for your holiday baking.


  • 1st layer:
  • 2 C. graham crackers, crushed
  • 1 C. saltines, crushed
  • 1 Tablespoon sugar
  • 1/2 C. margarine or butter, melted
  • 2nd layer:
  • 1 1/2 cups almonds, pecans, walnuts or other nut chopped
  • 3rd layer:
  • 2 small boxes instant chocolate pudding mix
  • 2 C. milk (use whole or 2%)
  • 1 qt. softened vanilla ice cream
  • 4th layer:
  • 2 1/2 cups of crushed oreo or vanilla cookies, Coconut Macaroon or other coarse crumbs
  • 5th layer:
  • 1 12-oz. container frozen whipped topping thawed or
  • * I use sweetened Whipped Cream – 3 to 4 cups whipped
  • Toppings:
  • 2 Butterfinger candy bars, crushed


  1. Mix crushed graham crackers, crushed saltines, sugar and melted margarine or butter together. (You can set aside 2/3 C. crumbs for topping, if desired)
  2. Press remaining crumb mixture into greased 9×13 glass dish.
  3. Optional: Divide entire amount of crumbs into small springform pans or use large springform pan. Press crumbs partially up the sides of the pan. I like to bake my crust, so that it’s a firmer base. Bake in a preheated 350 degree oven for 10 minutes, or until lightly golden. Let cool, before adding nuts layer, then pudding mixture.
  4. In a separate bowl, mix pudding and milk together. Slowly fold in softened vanilla ice cream. Spread this mixture on top of crumb crust.
  5. Sprinkle the cookie crumbs over the pudding layer.
  6. Top with Whipped Cream or whipped topping.
  7. Sprinkle crushed Butterfingers over the top.
  8. Refrigerate until firm.
  9. If using individual or large springform pans, is helps to freeze until set. Unsnap the side, and carefully push dessert up from the bottom.
  10. Let thaw 10 to 15 minutes before serving.