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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


  1. Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of a 9 x 13-inch pan.
  2. Bake at 350 degrees F until light brown. Cool.
  3. Cream together cream cheese, confectioners' sugar, Cool Whip and miniature marshmallows; put on top of cool crust.
  4. Mix together milk and vanilla pudding and put on top of cream cheese mixture.
  5. Spread a layer of Cool Whip over all, then crumble about 4 Butterfinger candy bars and sprinkle over top of whipped cream.
  6. Refrigerate until serving time.

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