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.
Try These Other No-Bake Layer Desserts:
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe slightly adapted from Seeded at the Table
This post was originally published on July 26, 2015.
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Disclosure: This post contains affiliate links.
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!