No Bake Butterfinger Oreo Icebox Cake is a cool and creamy dessert made up of layers of oreo cookies and a peanut butter filling with crushed butterfingers, topped with whipped cream and more crushed butterfingers.
Keyword butterfinger icebox cake
Prep Time 20minutes
Cook Time 0minutes
2 1/4cupswhipping cream
8ouncessoftened cream cheese
1cupcreamy peanut butter
1 1/2cupschopped butterfingers
Using either a hand-held electric mixer or a stand mixer with the whisk attachment, beat the heavy cream until it starts to thicken. Gradually add the 1/3 cup sugar. Keep beating on high until mixture gets thick and creamy. Refrigerate until needed.
In a clean bowl, beat cream cheese and peanut butter until combined.
Add powdered sugar and vanilla and beat until mixed well. Fold in half of the whipped cream.
Fold in 1 heaping cup of chopped butterfingers. Save the rest to sprinkle on top.
Arrange a single layer or Oreo cookies in the bottom of an 8 or 9-inch square baking dish. Break cookies as needed to fill in along the edge.
Spread the cream cheese mixture on top of the oreos.
Place another layer of oreos on top of the cream cheese mixture.
Spread the rest of the whipped cream on top and sprinkle with the rest of the butterfingers.
Cover and refrigerate for 4 hours or overnight.
A 12-ounce container of Cool Whip can be substituted for the whipped cream.