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+ servings

No-Bake Butterfinger Oreo Icebox Cake

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.

Course Dessert
Cuisine American
Keyword butterfinger icebox cake, no-bake dessert
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Servings 12


  • 2 1/4 cups whipping cream
  • 1/3 cup sugar
  • 8 ounces softened cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 1 1/2 cups chopped butterfingers
  • 1 package oreo cookies


  • 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.