I have to admit I am not sure where I got this recipe. I found it a while back while searching on the internet and I was remiss in writing down where the recipe came from. I would be glad to give you credit if this recipe is from you - please let me know.
This Butterfinger Cake is fluffy and delightful. It is in my freezer as I type this... just calling my name. I think in the future, I would put another layer of the crumb mixture between the ice cream and the whipped topping. I like more crunch - than fluff!
Butterfinger Ice Cream Cake
1 sleeve of Ritz crackers, crushed (about 32)
1 cup graham cracker crumbs
4 Butterfingers, crushed
3/4 cup butter, melted
1 1/2 cups milk
1 3.4 oz pkgs vanilla instant pudding
1 quart chocolate frozen yogurt, thawed
12 oz or more whipped topping - divided
In a large bowl, combine first four ingredients. Set aside 1/2 cup for topping. Press remaining crumb mixture into bottom of an ungreased 9 x 13 glass baking dish. Chill for 5 minutes. In another large bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 more minutes or until set. Stir in frozen yogurt (I used a mixer as my yogurt wasn't totally thawed and it worked great). Add one cup of whipped topping. Spread over crust. Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Freeze for at least 8 hours. Enjoy!