Butterfinger Banana Pudding

Butterfinger Banana Pudding

I know what you’re thinking.  I can hear you asking the question in your mind.  Why is the pudding in a measuring cup?

This is a large measuring cup I own, that I had to use as a bowl.  I mean, I think that’s what it’s for – to use as a mixing bowl.  I don’t own just a large glass bowl or trifle dish, so this is what I had to use.  It’s all about improvising.


I have confession: I used Cool Whip in this pudding.  I never, ever buy Cool Whip because I always make whipped cream.  I couldn’t tell you the last time I had Cool Whip.  Probably my mom’s strawberry pie.  I can’t say that I loved the flavor, but it wasn’t terrible.  I’m just confused what Cool Whip really is.   I don’t want to know, don’t tell me!  Do you like Cool Whip or use it?

Anyway, I used Cool Whip because I wanted to preserve the pudding and keep it light and fluffy.  I wanted it to hold up for a few days.  Feel free to use real whipped cream, though.  I think I’d probably do that next time.  Although, opening up a tub of Cool Whip is really, really easy.


This Butterfinger Banana Pudding is affordable, easy to make, and delicious!  A custard is made from sweetened condensed milk, milk, eggs and cornstarch.  The “whipped cream” is folded into the custard mix, and then layered with sliced bananas and Nilla Wafers.  I topped the pudding with one chopped up Butterfinger candy bar and caramel sauce.  If I were to make this again, I’d layer the Butterfinger in between the layers.

If you wanted to make this dessert lighter, feel free to use fat-free sweetened condensed milk, low-fat Cool Whip, reduced fat Nilla Wafers, and maybe get rid of the candy bar?  But don’t get rid of the candy bar because that would make me sad.

I hope everyone has a good Memorial Day weekend!


Butterfinger Banana Pudding


  • 1 can sweetened condensed milk
  • 1 cup milk
  • 2 tablespoons cornstarch
  • 3 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 tub Cool Whip
  • 1 box Nilla Wafers
  • 4 bananas, peeled, sliced
  • 1 Butterfinger, crushed

Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan.  Cook and whisk over medium heat, until mixture comes to a full boil.  Turn off heat and whisk in eggs until combined.  Strain pudding into a large bowl, whisk in vanilla until combined.  Chill bowl over an ice bath or in the refrigerator/freezer until cold.  When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl.  I used all of my pudding and bananas, but had leftover wafers.  Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger.  Chill until cold.

Makes 8-10 servings

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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