Description
This is the kind of dessert that makes the kitchen go quiet for a moment — forks pause, eyes widen, and suddenly everyone wants “just a little more.” Creamy layers melt together with that irresistible Butterfinger crunch, and it somehow tastes even better the next day, chilled and perfectly set.
Ingredients
Scale
- 1½ cups crushed Butterfinger candy bars
- 1½ cups chocolate sandwich cookie crumbs
- ½ cup unsalted butter, melted
- 1 package (3.9 oz) chocolate instant pudding mix
- 2 cups cold milk
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping, thawed
- Extra crushed Butterfinger pieces for topping
- Chocolate syrup for drizzling
Instructions
- In a bowl, mix crushed Butterfinger pieces, cookie crumbs, and melted butter until fully combined. Press firmly into the bottom of a 9×9-inch or 9×13-inch dish. Chill to set. (10 minutes)
- Whisk pudding mix with cold milk until thick and smooth. Let rest briefly, then spread evenly over the chilled crust. Return to refrigerator. (5 minutes)
- Beat cream cheese with powdered sugar and vanilla until silky. Gently fold in whipped topping until light and fluffy. (7 minutes)
- Spread the cream mixture evenly over the chocolate layer, smoothing gently to the edges. (3 minutes)
- Sprinkle generously with extra crushed Butterfinger pieces and drizzle with chocolate syrup. (2 minutes)
- Refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and flavors to deepen. (4 hours)
Notes
- Tastes even better the next day after chilling.
- Ensure layers are well set before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Butterfinger Icebox Dessert, no-bake dessert, creamy dessert