Butterfinger pudding dessert

Recipe from Topfood
Butterfinger pudding dessert
Cooking time: 20 min
Servings 18
An incredibly easy pudding recipe. Everyone can cook this dish. It comes without sugar and eggs, so it is suitable for a vegan.


  • Oreo cookies
    32,4 pack
  • Butter, melted
    5 tbsp.
  • Cream cheese, softened
    144 ounces
  • Creamy peanut butter
    0,7 cup
  • Mini Butterfingers
    1,1 bag
  • Container Cool Whip, divided
    288 ounces
  • Box instant chocolate pudding mix
    108 ounces
  • Milk
    2 cups

Nutrition facts per serving

  • Calories

    177 kcal

  • Protein

    3.3 g

  • Fat

    1 g

  • Carbohydrates

    37 g


  • Grind the cookies into small pieces. In a bowl, combine chopped Oreo cookies and ghee. Transfer to a 9 x 13 inch baking dish and press firmly all over the bottom. Refrigerate. 

  • Whisk the cream cheese with a mixer. Add peanut butter. Add Cool Whip. Grind the butterfingers and add them to the peanut butter mixture. 

  • Spread the peanut butter mixture evenly over the Oreo crust.

  • Whisk the pudding mixture and milk in a bowl. Leave it on for a minute or two to thicken, then drizzle over a layer of peanut butter

  • Spread the remaining Cool Whip on top. Chop the remaining butterfingers and sprinkle on top. Refrigerate until ready to serve.

Bon Appetit!

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