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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Can’t wait to make this! What type of peanut butter did you use, sweetened or unsweetened?
Is there anything to substitute for the cream cheese? I hate cream cheese but desserts frequently call for it and I’m missing out! Any ideas please? Thanks!
My brother in law is allergic to cream cheese so I substitute vanilla pudding for the cream cheese just a suggestion for you or if you use more peanut butter than recipe calls for it drowns out the cream cheese taste also!! Good luck!!
I don’t like the taste of Cool Whip. Can I use regular whipped cream?
I bet you could use whipped topping instead of cool whip
Oh heavens to Betsy! Hey his was incredible! Will be making many times in the future.
Thanks for sharing! How far ahead of time can I make it?
This looks so good! So much candy! It would be fun to make with kids!
If i need it for a party tomorrow how do you recommend i store it??
Wrap with plastic wrap and keep it refrigerated.
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