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
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.
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.