Butterfinger Lush: A Decadent No-Bake Dessert Everyone Will Love

Yasser

A layered masterpiece combining Oreo crust, peanut butter cream, chocolate pudding, and crushed Butterfingers.

Prep Time 20

Total Time 4

Calories 365 kcal

32 Oreo cookies Use regular or double-stuffed Oreos for extra richness.
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
3/4 cup creamy peanut butter Opt for natural peanut butter if preferred, but note the texture may differ.
1 bag mini Butterfingers If mini Butterfingers aren’t available, chop regular-sized ones into small pieces.
1 (16-ounce) container Cool Whip, divided Substitute with homemade whipped cream for a less processed option.
1 (5.9-ounce) box instant chocolate pudding mix
2 cups milk

In a medium bowl, stir together crushed Oreo cookies and melted butter. Transfer to a 9x13-inch baking dish and press firmly along the bottom. Refrigerate for 10 minutes to set.
Using an electric mixer, beat the softened cream cheese until smooth. Gradually add confectioners’ sugar, then mix in peanut butter until fully combined.
Gently fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into the peanut butter mixture.
Spread the peanut butter mixture evenly over the Oreo crust.
In a separate bowl, whisk the instant chocolate pudding mix with milk. Let it thicken for 1-2 minutes, then pour over the peanut butter layer.
Spread the remaining Cool Whip on top. Crush the rest of the Butterfingers and sprinkle them over the dessert.
Refrigerate for at least 4 hours, or overnight, before serving.

Crushing Butterfingers is easiest while they’re still in the wrapper—just tap them gently with a rolling pin.