Butterfinger Ice Cream Cake
Butterfinger Ice Cream Cake. Pour into prepared pan, and bake according to package directions. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion.
Mix in the vanilla and the powdered sugar.
Butterfinger ice cream cake is a shortbread biscuit topped with vanilla ice cream and butterscotch sauce.
In a large bowl, stir together vanilla pudding and cold milk. Line a round springform pan with plastic wrap. Butterfinger Chocolate and Peanut Butter Lush.
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Duane Montoya
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