This No Bake Butterfinger Lush is a rich and delicious dessert that you can make without heating up the kitchen. Layers of creamy sweetened peanut butter, chocolate pudding, Cool Whip, and chopped butterfingers on top of an Oreo cookie crust make this a crowd-pleasing favorite.
Equipment
Ingredients
- 30 Oreo cookies
- ½ cup butter, melted
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- 1 cup confectioners sugar
- 8 ounces whipped topping, divided
- 5.1 ounces instant chocolate pudding mix
- 2 cups milk
- Butterfinger bars, chopped, for topping
Instructions
- In a food processor, pulse the Oreo cookies until they are crumbs. You may need to do this in batches.
- In a medium bowl, mix to combine the cookie crumbs with the melted butter and press evenly into the bottom of a 9 inch square baking dish.
- In a large bowl with a stand mixer or hand mixer, beat together the cream cheese, peanut butter, and confectioners sugar until smooth and well combined. Gently fold in 1 cup of the whipped topping. Spread the peanut butter mixture evenly over the cookie crust.
- In a medium bowl, whisk together the dry pudding mix and milk for 2 minutes. Spread the pudding mixture carefully over the peanut butter mixture.
- Top with the remaining whipped topping and a sprinkle of chopped butterfingers.
- Refrigerate for 2-4 hours, or overnight before serving. Slice and serve, enjoy!
Notes
Store covered or wrapped tightly in plastic wrap in the fridge for up to 4 days Or freeze for up to 1 month. Thaw in the refrigerator overnight or on the countertop for 30-60 mins to allow it to soften up a bit before serving
Nutrition
Calories: 689kcal | Carbohydrates: 76g | Protein: 10g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 672mg | Potassium: 369mg | Fiber: 3g | Sugar: 56g | Vitamin A: 727IU | Vitamin C: 0.1mg | Calcium: 129mg | Iron: 5mg
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