Butterfinger Lush
Butterfinger Lush is a rich layered dessert with an Oreo cookie crust topped with Butterfinger candy bars, cream cheese, chocolate pudding, peanut butter, and whipped cream. To make it even better, the refrigerator does most of the work since it’s a no-bake treat. That’s a lot to love in one dessert!
Servings 9 servings
Ingredients
- Oreo Crust
- 30 Oreo cookies filling included
- ½ cup 1 stick / 113 g unsalted butter, melted
- 12 mini butterfingers chopped, reserving ¼ cup for topping
- Topping
- 8 ounces cream cheese softened
- ½ cup 129 g creamy peanut butter
- 1 cup 125 g confectioners' sugar
- 3 cups 180 g whipped topping, divided
- 1 box 5.1 ounces instant chocolate pudding mix
- 2 cups 490 g whole milk, cold
Instructions
- Oreo Crust
- Using a food processor, process the cookies until they are a fine crumb. (It’s okay if there are a few cookie chunks.)
- Add butter and pulse until fully incorporated.
- Press the cookie mixture into an even layer into an ungreased 9-inch square dish.
- Sprinkle with most of the chopped butterfinger candies, reserving ¼ cup for the topping. Set aside.
- Topping
- In a large bowl add cream cheese. Use a hand mixer on medium speed to beat the cream cheese until creamy and no lumps remain (about 2 minutes).
- Add peanut butter and confectioners' sugar. Stir together until smooth.
- With a spatula, gently fold in 2 cups of whipped topping. Spread over chopped Butterfingers on the crust.
- Place in the refrigerator to chill while you prepare the remaining ingredients.
- In a separate mixing bowl, add milk and pudding mix. Beat with a hand mixer for 2 minutes, or until all lumps are gone. Set aside for 5 minutes to allow the mixture to soft-set.
- Remove the pan from the refrigerator. Spread the pudding mixture over the cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle the reserved chopped Butterfinger over the top. Cover and place back into the refrigerator to chill for at least 2 hours.
Notes
An easy way to get them chopped is to lightly pound each bar while it is still in the wrapper. They also break apart easily with your hands if you don’t mind a little chocolate on your fingers.
Can I Use a Different Sized Pan? The 9-inch square pan was pretty jam-packed with layers of the Butterfinger Lush. However, you could possibly get it made in an 8×8-inch dish. You could attempt a 9×13-inch baking dish, but the layers would be thin.
You can store it in the refrigerator, covered, for up to 5 days.
https://iambaker.net/butterfinger-lush/
Can I Use a Different Sized Pan? The 9-inch square pan was pretty jam-packed with layers of the Butterfinger Lush. However, you could possibly get it made in an 8×8-inch dish. You could attempt a 9×13-inch baking dish, but the layers would be thin.
You can store it in the refrigerator, covered, for up to 5 days.
https://iambaker.net/butterfinger-lush/