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Butterfinger Apple Salad in a clear ice cream bowl sitting on top of a red checkered towel
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Butterfinger Apple Salad

This Butterfinger Apple Salad is the ultimate potluck dessert! Filled with peanut butter and candy, the apples add a wonderful crunch.
Servings 8 servings
Author Dorothy Kern

Ingredients

  • 1 box 3.4 ounces Instant vanilla pudding mix
  • 1 1/2 cups nonfat milk
  • 1/4 cup peanut butter
  • 1 container 8 ounces Cool Whip (I used fat free)
  • 12 Fun Sized Butterfinger candy bars chopped or processed in a food processor (about 2 cups)
  • 5-7 Granny Smith apples cored and diced (5 large or up to 7 small; I left the skins on mine)

Instructions

  • Whisk pudding mix and milk in a large bowl. Let set up for about 5 minutes. Whisk in peanut butter (or you can use hand mixer). Try to get as many lumps out as possible.
  • Fold the Cool Whip into the pudding mixture. Stir in 1 1/2 cups of the chopped Butterfingers. Stir in the apples. Chill for at least 1 hour before serving. Store in an airtight container for up to 3 days, but it’s best eaten one day 1. Top with remaining Butterfinger crumbs before serving.