Butterfinger Lush
This Butterfinger Lush features layers of buttery graham cracker crust, sweet peanut butter cream cheese, silky chocolate pudding, and crushed Butterfinger candy.
- Baking the graham cracker crust gelatinizes the starches and melts the sugar, creating a sturdy, moisture-resistant base.
- Whipping the cream cheese at room temperature prevents unsightly lumps and ensures a silky, aerated texture.
- Using instant pudding provides a rapid, reliable set without adding excess heat that would melt the cream cheese layer.
I still remember the humid August afternoon when my cousin Sarah brought a lopsided dish of Butterfinger lush to our family reunion. I scraped that glass pan clean with a plastic spoon until my wrist was covered in chocolate pudding.
It was messy, but it was absolute perfection.
Most no-bake desserts fail because the crust turns into a soggy, sad paste after twelve hours in the fridge. This happens when the moisture from the pudding migrates downward into the unbaked starch of the graham crackers.
Bear with me here, because baking a "no-bake" dessert crust sounds like a contradiction. If you love working with this classic base, you might also enjoy my graham cracker treats which use a similar buttery crumb technique. I tested six different crust methods, including freezing versus baking, and found that baking the crust for exactly eight minutes at 350°F is the only way to set the butter-sugar structure. This creates a hydrophobic barrier that keeps the creamy layers from seeping through, ensuring every bite retains its distinct, satisfying crunch.
Trust me on this one, baking is the secret weapon here. We are going to whip cream cheese with creamy peanut butter—much like the filling of my favorite chocolate peanut butter cheesecake—fold in fluffy whipped topping, and layer it with instant chocolate pudding. It is incredibly easy.
Butterfinger Lush
Ingredients
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/2 cup creamy peanut butter (do not use natural style)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping, divided
- Two 3.9 oz packages instant chocolate pudding mix
- 3 cups cold whole milk
- 1.5 cups crushed Butterfinger candy bars (about 4-5 standard bars)
Directions
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish using the flat bottom of a measuring cup. Bake for 8 minutes, then remove from the oven and let it cool completely on a wire rack.
- In a large bowl, beat the softened cream cheese and creamy peanut butter with a hand mixer on medium speed until completely smooth and free of lumps. Beat until your forearms ache to ensure a perfectly velvety texture.
- Gradually add the powdered sugar and vanilla extract, beating until fully incorporated. Gently fold in half of the whipped topping (4 ounces) using a rubber spatula until no white streaks remain.
- Spread the peanut butter mixture evenly over the cooled graham cracker crust, smoothing the top with an offset spatula.
- In a separate bowl, whisk together the two packages of instant chocolate pudding mix and 3 cups of cold whole milk for 2 minutes until it begins to thicken.
- Pour the chocolate pudding over the peanut butter layer and spread it evenly. Let it sit for 5 minutes to set.
- Spread the remaining whipped topping over the pudding layer. Sprinkle the crushed Butterfinger candy bars generously over the top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
Notes
- I highly recommend using Diamond Crystal kosher salt (add 1/4 teaspoon to the crust to balance the sweetness) and classic Nabisco graham crackers for the most consistent crumb structure.
- Avoid natural peanut butters where the oil separates at room temperature; the lack of emulsifiers will break the protein matrix of the cream cheese, leading to a greasy, weeping layer.
- Do not try to spread the cream cheese layer while the crust is even slightly warm, or the butter in the crust will melt and turn your beautiful layers into a muddy, scrambled mess.
- After 24 hours in the fridge, the crushed Butterfinger topping will begin to liquefy slightly into a delicious, caramel-like syrup due to the humidity—this is completely normal and actually tastes incredible.
- Make sure you buy instant pudding, not the cook-and-serve variety, as cook-and-serve will not set properly when mixed with only 3 cups of milk for this recipe.
Serving Suggestions
This decadent dessert is best served chilled, sliced into neat squares. To make it even more special, you can elevate the presentation with a few simple additions.
- Drizzle warm chocolate fudge sauce over each slice just before serving.
- Add a salty contrast by pairing it with a side of Pretzel Peanut Butter Pie for a full peanut butter spread.
- Serve alongside fresh raspberries to cut through the rich, sweet layers.
- Plate each square on a chilled dessert dish to keep the layers firm while eating.
- Pair with a hot cup of black coffee or a strong espresso to balance the sweetness.
Storage and Reheating
Keep this dessert cold.
Store any leftovers in the refrigerator, tightly covered with plastic wrap or aluminum foil, for up to four days. The graham cracker crust will soften slightly over time, but because we baked it, it won't turn into mush.
I do not recommend freezing this lush dessert. The emulsion in the whipped topping and the starch structure in the instant pudding will break down upon thawing, resulting in a watery, separated mess.
Just eat it fresh.
If you are making this ahead of time for a party, assemble the layers but wait to add the crushed Butterfingers until right before serving. This keeps the candy pieces perfectly crunchy and prevents them from melting into the whipped topping.
Ingredient Substitutes
If you need to swap out some ingredients, here are the best tested alternatives that won't ruin the texture of your dessert.
- Graham Crackers: Swap with crushed chocolate wafers or Oreo cookies for a double-chocolate twist, similar to the base of our No Bake Cherry Cheesecake Dessert.
- Butterfingers: Use chopped Reese's Peanut Butter Cups or Heath bars if you prefer a different candy bar crunch.
- Whipped Topping: You can use stabilized whipped cream (made with heavy cream and a bit of gelatin or cream cheese), but avoid plain whipped cream as it will deflate too quickly.
- Cream Cheese: Mascarpone cheese can be used as a rich, velvety substitute for the cream cheese layer.
I hope this lopsided, sweet, crunchy masterpiece brings as much joy to your kitchen table as it did to my family's chaotic summer reunions. Grab a spoon, don't worry about the mess, and just enjoy every single bite.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
Learn More About Me →