Butterfinger Lush is a layered dessert with an Oreo crust, chocolate pudding, peanut butter, and a Cool Whip cream cheese layer topped with Butterfinger Bits!
10.2ouncebag mini Butterfingers, divided use (or 5 regular size bars)
16ounceswhipped topping, divided use(Cool Whip)
3cupscold 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 9x13 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.