Butterfinger Lush
A decadent no-bake dessert layered with Oreo crust, creamy peanut butter filling, and topped with crushed Butterfinger candy.
Servings: 12 servings
Equipment
- Food Processor
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Oreo Crust
- 32 cookies Oreo cookies
- 5 tablespoons butter, melted
Cream Cheese Layer
- 1 package cream cheese, softened 8 ounces
- 1 cup confectioners' sugar
- 3/4 cup creamy peanut butter
Butterfinger Topping
- 1 bag mini Butterfingers, crushed or about 10 regular-size bars
- 1 container Cool Whip, divided 16 ounces
Pudding Layer
- 1 box instant chocolate pudding mix 5.9 ounces
- 2 cups milk
Instructions
- Crush the Oreos in a food processor until fine.
- Combine the crushed Oreos with the melted butter. Mix until all crumbs are coated.
- Press the mixture evenly into the bottom of a 9x13-inch baking dish to form a crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the confectioners’ sugar and creamy peanut butter, then mix until well combined.
- Fold in half of the Cool Whip to lighten the mixture.
- Spread the cream cheese mixture evenly over the Oreo crust.
- Sprinkle about half of the crushed Butterfingers over the creamy layer.
- In a separate bowl, whisk together the instant chocolate pudding mix and milk until thickened—about 2 minutes.
- Gently spread the pudding over the Butterfinger layer.
- Top with the remaining Cool Whip, spreading it smooth.
- Finish by sprinkling the remaining crushed Butterfingers over the top.
- Cover and refrigerate for at least 4 hours (or overnight) to allow the layers to set.
- Slice, serve, and enjoy!
Notes
For extra-crunchy crust, chill your Oreo and butter mixture for 10-15 minutes before adding the next layer.