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Ingredients2 h servings 431 cals
Original recipe yields 8 servings
- Beat cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup Nesquik until stiff peaks form. Stir in 1 cup Butterfinger pieces.
- Spread about 1 heaping teaspoon whipped cream mixture evenly onto each of 6 graham cracker squares; stack. Place stack on side on long platter or baking sheet so graham crackers are vertical. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf.
- Spread remaining whipped cream mixture over top and sides of graham cracker loaf. Top with remaining Butterfinger pieces.
- Refrigerate for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining Nesquik.
Per Serving: 431 calories; 23.9 g fat; 51.5 g carbohydrates; 4.5 g protein; 61 mg cholesterol; 249 mg sodium. Full nutrition
ReviewsRead all reviews 2
We didn't like this at all. The butterfinger-whipped cream was the only edible part; the graham cracker "crust" didn't work at all with the cream. I can see using the cream as a sort of frostin...