Directions
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.
Nutritional Information
- Serving Size
1/8 of recipe
- Calories 418
- Calories from Fat 211
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 23.5g 36%
- Saturated Fat 12.5g 63%
- Cholesterol 61mg 20%
- Sodium 239mg 10%
- Carbohydrates 48.4g 16%
- Dietary Fiber 1.6g 6%
- Sugars 24.1g
- Protein 4.3g
- Vitamin A 13%
- Vitamin C 0%
- Calcium 4%
- Iron 10%