So many delicious, creamy layers and the buttery crunch of Butterfinger candy. This Butterfinger, Chocolate, and Peanut Butter Lush is pure heaven.
When I saw this Chocolate Oreo Peanut Butter Dream Pudding recipe from Seeded at the Table on Pinterest, I couldn’t make it fast enough.
And it got eaten even faster.
I got to meet Nikki of Seeded at the Table at a White Lily event last month and I immediately liked her. Just as much as I like her dessert.
There are of course many variations of this dessert- all of them amazing.
But the combination of chocolate, peanut butter, and Butterfingers makes this one hard to beat.
Not to mention a crust made from Oreo cookies.
Yes, this butterfinger dessert is quite sinful and very worth every single calorie.
The oreo crust is topped by a rich peanut butter and cream cheese layer with crushed Butterfingers mixed in.
Then comes a layer of chocolate pudding, followed by a Cool Whip topping and more crushed Butterfingers.
Dessert doesn’t get any better than this.
Cool, creamy, and delicious!
Tips for making Butterfinger Lush:
- No need to remove the cream from the oreo cookies.
- Leftovers will keep in the fridge for 4 to 5 days.
- Be sure to get instant pudding mix, NOT the kind that needs to be cooked. If you are having trouble getting the pudding to set up, you probably got the wrong kind.
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Watch the short video below to see how easy it is to make this dessert.
Butterfinger Lush
Ingredients
- 32 Oreo cookies
- 5 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 3/4 cup creamy peanut butter
- 1 bag mini Butterfingers
- 1 (16-ounce) container Cool Whip, divided
- 1 (5.9-ounce) box instant chocolate pudding mix
- 2 cups milk
Instructions
- In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.
- Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.
- Spread peanut butter mixture evenly over oreo crust.
- In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.
- Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.
Notes
Nutrition
Recipe slightly adapted from Seeded at the Table
This post was originally published on July 26, 2015.
More Layer Desserts
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Chocolaty and delicious. I loved the presentation
Its Looks so creative and tempting .
Thanks for sharing .
This is awesome. I couldn’t find the right size of chocolate instant pudding so I read the reviews and someone had used 3 boxes of the 3 oz size with the 2 cups of milk but almost didn’t have enough. So I used 3 cups of milk for the 3 boxes and it came out perfect It was still very thick and cuts into squares. My granddaughter didn’t care for the “overwhelming “ (her word) peanut butter taste so when I make this again I’m going to cut the peanut butter to 1/2 cup and add 1/4 cup more of cream cheese Thanks for the recipe, it’s definitely a keeper
Cream center…sorry
This was an amazing dessert. Easy to put together and it was the hit of the night. Everyone loved it and I had so many requests for the recipe. Thank you so much for posting this wonderful treat.
This dessert is amazing!
I made this for my family get together and it was a bih hit!!!
How much butterfinger bars would i need to make this? Cause where i live they don’t come in snack sizes!
About 12 ounces worth of butterfingers will be good. More never hurts. 🙂
can I just use the oreo crumbs instead of the cookies?
OMG TOTALLY AWESOME….I HAVE MADE THIS TWICE NOW AN IT IS THE BOMB!!!!!❤❤❤❤❤
Why is my pudding not setting I used 2 cups milk like I was supposed to and I used the same box I was supposed to this makes no sence
Question-I looked everywhere for a 5.9 oz. box of instant chocolate pudding…..I was unable to find that size. Am I reading the recipe right? I did use 3 smaller boxes but still came up short. Even w/ 2 cups of milk it was really thick, everything turned out great, just curious what brand of instant pudding you buy.
This is the one I use- https://www.target.com/p/jell-o-instant-chocolate-pudding-pie-filling-5-9oz/-/A-12985824
I used the same chocolate jello box that you did and it still has not thickened for me yet it’s been an hour
Was yours instant pudding?
I will go out Sunday and get the stuff and make this for the 4th for the pool party…..
Enjoy Alice and hope you have a wonderful holiday!
Easy to put together & delicious! Perfect dessert for Father’s Day.
I made the Butterfinger Chocolate Dessert for our family reunion and it was gone before most the family fot to taste of it. Everyone wanted the recipe and I had to share the recipe with twenty of members of my family.
Glad it was a hit Evie!
Do you mix the whole cookie or do you take the cream.cemter out
We ate this at a supper that was held for a cancer patient. My husband and I thought it delicious, but had no idea who brought it, so I could get the recipe. Went to “Google”and it came right up!! (chocolate/peanut butter lush dessert!!}
How much is in one small bag of butterfingers?
I think I used an 11.5-ounce bag.
Tried this a month ago for a church potluck. It was the biggest hit and one pan wasn’t enough! Making it again for a family birthday today. Nestles now makes Butterfinger Baking Bits with butterfingers already crushed! One less step. YUM!!
Made it for my husband and I, it was so deliciously rich and sweet. A little goes a long way, but now we have so much left, how long will this last in the fridge?
Freeze it! It will last for months.
I can’t believe how WONDERFUL this looks!!! Want these butterfingers chocolate & peanut butter thingies right now 🙂 Thanks for sharing.
How long should the crust be refrigerated? I saw someone asked that question but there was no reply.
Thank you!
It really doesn’t need to be long. Just pop it in the fridge while you make the next layer.
One of my favorite pot luck recipes!
Any thoughts as to what it would be like using ganache of chocolate pudding?
Sorry I meant instead of the pudding?
I made this last night, and the pudding didn’t set up. Could it be because I used skim milk instead of whole? I even put it in the freezer this after for about 3 hours and it’s still a runny sauce, but the cool whip froze back nicely. Just curious. Even with it being saucy it tastes like Butterfingers ice cream with Oreo cookies and chocolate sauce, so taste-wise it’s delicious. Just trying to figure out where I went wrong on the pudding part.
Thanks!
I think it should still set up with skim milk. How much did you use? You should only use 2 cups for a large box of pudding mix ( not the amount it says to use on the box).
There’s not enough fat content in skim milk. It will be very runny.
I use skim milk all the time that shouldn’t be a factor I bet you used too much milk
Did you use the big 5.9 oz. box of pudding? I use skim milk and it works fine. Good luck next time.
Did you use instant pudding mix or the kind that requires cooking? Skim milk works just fine with either pudding mix, but only the instant kind will thicken using the directions given in this recipe. Hope this helps.
That’s helpful Tami. I occasionally have people saying their pudding didn’t set up and I could never figure out why. Now I’m thinking they were using the one that needs to be cooked. Thank you!
I signed up for your newsletter ,was supposed to get a email message to confirm my email It was the last step. I never received it Would you be so kind to respond .Thank you
The recipe called for 2 cups of milk but the package of puffing called for 3 cups which is correct?
Yes, two cups. Disregard the package directions on the pudding.
Two cups makes it set up stiffer, three cups its too soft.
Do You use the cream filling in the Oreo’s ? It doesn’t look like it!
Yes, I do use the cream filling.
It crumbles best when crushed in a food processor.
I don’t have a food processor so I removed the cream from the oreos and set it aside. The crust was nice and crunchy and I used the cream in the peanut butter layer and decreased the amount of confectioners sugar a bit.
Making a trial run tonight and if it’s as amazing as it looks going to bring it to Thanksgiving probably by freezing it the night before. So excited, the ingredients weren’t very expensive either!
This recipe is amazing. Really, really good. I’m not crazy about cream cheese mixed with chocolate so I used just regular butter instead of the cream cheese and it turned out great.
Thanks for the recipe?
Glad you enjoyed it Nancy!
It’s NOT a Lasagna…!!! By definition a ‘Lasagna’ should be at least 7 Layers high; traditionally of noodles, bolognese/meat sauce, a béchamel sauce and cheese…
Thus, forget the ‘noodle’ aspect, to be a “Dessert Lasagna” it should be at least 7 Layers high… “Trifles” can have a number of layers, it more variable not specific per se…
Evan calling it a “Dessert Lasagna” I would still expect there would be ‘Noodles’ in it..?? Sweet lasagna-style noodles made w/ chocolate, sugar-cinnimon, peanut butter, pumpkin-spiced, etc., +Plus various jams, jellies and marinades noodles… Then incorporate other various layers of sweet elements such as crumbled cookies, thin layers of various cakes, m&m’s, candies, nuts, etc…
SOooo, use your ‘noodle’ & imagination bakers & confectioners..!! Hopefully I have sparked, inspired and created a “New” type of dessert revelation… It would be nice if you remember who planted this sweet seed of dessert innovation…
BTW: When you think of a “Dessert Pizza” it looks like a pizza, right… The article on the The Kitch’N blog titled, “14 Delicious Dessert Lasagnas You Need to Know About”
… its a layered dessert.. hence the nickname Dessert Lasagna. Why is it such a big deal? lol The author of this article never called it that. Go rant to The Kitch’N blog about your issues.
I have found that with alot of the recipes that call for incorporating cool whip, be sure to use birdseye coolwhip. Store Brands do not hold up very well
I did freeze this, took it to the party in a cooler w/no ice. It thawed in about 4hrs. Looked just as good as when I first made it!!! And it was delicious!
Can this be frozen for transport & thawed in fridge?
How long should the crust be in the refrigerator?
Made this yesterday. It is absolutely delicious! Turned out perfect. My husband isn’t much of a sweet eater and he had a piece of this and loved it! Kids loved it as well – Not a surprise there! I loved it too! Recipe box keeper especially for a potluck when you need to bring a dessert! Thanks for the recipe 🙂
So glad everyone loved it Tiffany!!
Good recipe. However I found when i put it in the fridge after making it the cool whip melted. Made it a messy dessert.
I had the same problem. Super yummy but it got very soupy. Not sure how to prevent that.
I use 1 cup milk and 1 cup of heavy cream with the pudding , it works out great…..it cuts nice plus its not soupy
only use Birdseye cool whip store brands dont hold up plus if its not completely thawed it will get soupy also.
Thanks for the tips Patricia!
Can you make this a day or so ahead?
Yes, it can be made ahead of time. 🙂
Butterfingers are so underrated and this looks like the perfect way to use them! Looks so good!
I agree and they are wonderful in this!
Seriously, this recipe is amazing. I would not change a thing. Thinking about trying this as a peanut butter cup combo instead of the butterfingers for a change. Delicious!!
It is pure heaven isn’t it, but I think it would be equally delicious with peanut butter cups. 🙂
I tried this recipe today. The result was quite good. I live in Europe and we do not have Butterfingers here. So I used Mars instead. And I used all the other ingredients in the recipe accordingly. The only problem was that it became very sweet. I think adding confectioners sugar is unnecessary because most of the ingredients are already sweet. But maybe the products here are different than the U.S. so my lush became very sweet. It may be OK for some people though. Other than this it is very delicious. I prepared it for my fiancee for his birthday and he loved it. Thank you Christin!
I would guess it’s because Europeans aren’t accustomed to the very sweet desserts that Americans like! I love European desserts, but they are not nearly as sweet as American desserts!
My husband is going to pass out when I present him this. I only hope I can do it justice, it is so perfect on your website! Nothing of mine every turns out like the website. Thank you!!!
OMG, this looks absolutely delicious .
Oh my, that looks amazing! All of your layered desserts look amazing! 🙂
This looks absolutely heavenly, Christin! Totally worth all the calories! Love all those layers!
This looks sooo amazing! I need all those layers of yummy goodness in my belly now! 🙂
I can’t believe this world of ‘lush’ I’ve been missing out on. Everyone in my family would go crazy over this dessert!
Happy Tuesday Christin!
Love all your layered dessert, I can definitely understand why this was eaten fast:)
This definitely looks like it’s worth every single calorie! It may be late at night, but I’d totally take a slice of this right now 😉
Honestly, I think this is my perfect dessert. Right here! It has everything, peanut butter, chocolate, cream! Heavenly Christin!
Oh wow! This is true genius, I’m drooling!
Wow. What a stunning dessert. Love all those layers of chocolate and peanut butter and butterfingers. Yum.
Oh my god. Yes defffff worth all the calories. Pinning! This looks sooo good.
Oh, man. I am DYING over all the multiple layer-y goodness loaded into this gorgeous dessert! I’d call this PERFECT Monday food for sure. 😉 Love your photos too, Christin!
This totally just perked up my morning! Looks amazing and those layers! Yum!!
This dessert is so gorgeous, Christin! I’m intrigued by those amazing flavors, and of course, the butterfinger and chocolate combination! Sounds delicious!
Did somebody say – peanut butter? Looks really good..