Butterfinger Lush (+Video)
Butterfinger Lush is a no-bake layered dessert with an Oreo crust, chocolate pudding, peanut butter, and a Cool Whip cream cheese layer topped with Butterfinger Bits!
AN EASY NO BAKE DESSERT
If you are looking for another super simple, no bake dessert, you will love this Butterfinger Lush. It’s the perfectly layered treat that makes every bite have alllll the flavors you know, love, and expect when biting into a Butterfinger candy bar. It’s an easy dessert to whip up and is perfect for potlucks and parties. This ended up being a HUGE hit with my family!
FREQUENTLY ASKED QUESTIONS:
I tested this recipe with creamy peanut butter. If you are a big fan of the crunchy kind, I think you could use that instead of creamy.
You need to make sure that you use instant pudding mix. You don’t want to get the cook-n-serve chocolate pudding mix since you actually have to cook that one to get it to set up so it will not work here. You really have to pay attention to the packaging since it’s easy to confuse the two.
Sure, if you need a smaller amount of this dessert, you can halve the ingredients and make a smaller amount of this Butterfinger no bake dessert.
Nope! Go ahead and make the crust with the whole cookie. It adds a little more yummy flavor and a nice added texture to your crust.
You can make this dessert the night before you want to serve it. Just make sure you cover and store it in the refrigerator.
Leftovers can be stored in an airtight container for up to 3-4 days. Keep it longer by freezing them in a freezer safe container (protecting against freezer burn) for 2-4 weeks. Remove from the freezer and place in the fridge the night before you want to eat it so it has time to thaw.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Oreo cookies – you want to look for the regular Oreos, you could use Double Stuf, it would just make the crust a bit more creamy rather than crunchy.
- salted butter – you could use unsalted butter but the little bit of salt in this butter cuts the overall sweetness.
- cream cheese – it’s super important you are working with room temperature cream cheese, if its not softened enough, the mixture will be very lumpy.
- powdered sugar – also known as confectioners sugar.
- creamy peanut butter – you could use crunchy if you prefer, I have not tried this recipe with natural peanut butter so I can’t say for sure if it would turn out the same.
- mini Butterfingers – you can buy full size bars, see the recipe card below for more details.
- whipped topping – the name brand for this is Cool Whip – you buy it in the frozen section so it’s important you put it in the refrigerator the night before you need to make this so it has time to thaw.
- cold milk – cold milk helps the pudding to set up, I always use 2% or higher milk fat -I have not tried this with alternative milk products.
- instant chocolate pudding – it’s important to make sure you buy the instant pudding not the cook and serve pudding – Cook and Serve pudding needs heat to set up so it will not work in this recipe.
HOW TO MAKE BUTTERFINGER LUSH:
Crumble the Oreo cookies in a food processor or crush in a plastic ziploc bag with a rolling pin.
In a large mixing bowl, combine the crushed Oreos and cooled melted butter.
Spread the Oreo mixture into a 9×13 baking dish, pressing the crust base down with your hands or the back of a spatula. Place in the refrigerator to chill and firm up while preparing the other layers.
Unwrap and crush the mini Butterfingers in a ziploc bag, set aside.
In a large mixing bowl, beat the softened cream cheese, powdered sugar and peanut butter until smooth with an electric mixer. Stir in ¾ of the crushed Butterfingers and one cup of the whipped topping.
Spread the cream cheese mixture evenly across the top of the chilled Oreo crust. Return the dish in the refrigerator while you prepare the next layer.
In a medium bowl, whisk together the chocolate pudding packets with the cold milk until smooth.
Spread the pudding layer across the top of the cream cheese layer.
Next, spread the remaining whipped topping over the top of the pudding layer.
Garnish the top of the lush cake with remaining crushed Butterfingers.
Chill in the refrigerator for at least 1-2 hours, or overnight, before serving. Slice and serve, enjoy!
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Butterfinger Lush (+Video)
Ingredients
- 40 Oreo cookies
- ½ cup (1 stick) salted butter, melted and cooled
- 8 ounce block, cream cheese, softened to room temperature
- ½ cup powdered sugar
- ½ cup creamy peanut butter
- 10.2 ounce bag mini Butterfingers, divided use (or 5 regular size bars)
- 16 ounces whipped topping, divided use (Cool Whip)
- 3 cups cold milk
- 2 (3.4 ounce) boxes instant chocolate pudding
Instructions
- Crumble the Oreo cookies in a food processor or crush in a plastic ziploc bag with a rolling pin.
- In a large mixing bowl, combine the crushed Oreos and cooled melted butter.
- Spread the Oreo mixture into a 9×13 baking dish, pressing the crust base down with your hands or the back of a spatula. Place in the refrigerator to chill and firm up while preparing the other layers.
- Unwrap and crush the mini Butterfingers in a ziploc bag, set aside.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar and peanut butter until smooth with an electric mixer. Stir in ¾ of the crushed Butterfingers and one cup of the whipped topping.
- Spread the cream cheese mixture evenly across the top of the chilled Oreo crust. Return the dish in the refrigerator while you prepare the next layer.
- In a medium bowl, whisk together the chocolate pudding packets with the cold milk until smooth.
- Spread the pudding layer across the top of the cream cheese layer.
- Next, spread the remaining whipped topping over the top of the pudding layer.
- Garnish the top of the lush cake with remaining crushed Butterfingers.
- Chill in the refrigerator for at least 1-2 hours, or overnight, before serving. Slice and serve, enjoy!
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Make sure you use Instant chocolate pudding mix, not the cook and serve or it won’t set up properly.
- You can make this the night beforehand.
- Leftovers can be kept in the fridge in an airtight container for 3-4 days or can be frozen for up to 2-4 weeks.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this and it is a huge hit!
Delicious! This was a hit with my family and at a ladies’ bible study potluck. Butterfingers aren’t my favorite candy bar, but they are fantastic in this recipe. I love trying new recipes from your website!
Outstanding!…. and so easy to make.
Love your recipes.
Thank you for sharing them!
I’m so happy to hear that Marla! Thank you for taking the time to comment!