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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 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.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower