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Butterfinger™ Lush
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Prep Time:
55 minutes
Total Time:
5 hours 55 minutes
Impress at every summer event with Betty Crocker's delicious layered dessert.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • Vegetable oil, water and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
  • 3 cups cold milk
  • 3 Butterfinger™ candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)
Instructions:
  • Preheat oven to 375°F. Follow the instructions on the cookie pouch for making and baking. Allow the cookies to cool completely, for at least 30 minutes.
  • In a food processor, pulse half of the cookies until they become coarse crumbs. Transfer to a medium bowl. Repeat with the second half of the cookies. Stir in melted butter until thoroughly combined. Press the cookie crumb mixture firmly into the bottom of an ungreased 13x9-inch (3-quart) glass baking dish and set aside.
  • In a medium bowl, use an electric mixer to blend cream cheese, peanut butter, and powdered sugar until smooth, scraping down the sides of the bowl as needed. Stir in 2 cups of whipped topping. Spread the mixture over the cookie crust.
  • In a separate bowl, whisk together the dry pudding mix and milk for about 2 minutes until thickened. Spread this mixture over the cream cheese layer, then top with the remaining whipped topping. Chill in the refrigerator for 4 hours before serving.
  • Just before serving, generously sprinkle the chopped candy bars on top. Cut into 24 pieces and refrigerate any leftovers.