Butterfinger Lush Recipe

Southern Kitchen
Butterfinger Lush

Serves: 12 to 16

Hands On Time: 30 minutes

Total Time: 2 hours and 30 minutes


1 (14.3-ounce) pack Oreo cookies

5 tablespoons unsalted butter, melted

3 cups heavy cream

2 tablespoons sugar

8 ounces cream cheese, softened

1 cup powdered sugar, sifted

3/4 cup creamy peanut butter

4 Butterfinger candy bars, crushed

1 (5.9-ounce) box instant chocolate pudding


In a food processor, process the Oreos until crushed into a pebbly powder. Add the melted butter and pulse until thoroughly combined. Press the Oreo mixture evenly into the bottom of a 9- by 13-inch baking dish. Refrigerate until firm.

Meanwhile, using a stand mixer with the whisk attachment, whip the cream and sugar until they form stiff peaks. Transfer to a bowl and clean the mixer.

In the now-clean mixer, beat together the cream cheese and powdered sugar until light and smooth. Add the peanut butter and continue to beat until well incorporated. Remove the bowl from the mixer. 

Fold in about one-third of the whipped cream. Spread the mixture evenly over the Oreo crust. Sprinkle half of the crushed butterfingers over the peanut butter cream. Return to the refrigerator.

Prepare the chocolate pudding following the directions on the box. Spread the pudding over the Butterfinger-topped peanut butter cream. Spread the remaining whipped cream over the chocolate pudding and sprinkle remaining crushed butterfingers over the top. Lightly cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to overnight.

Serve chilled.

About the recipe

This recipe was developed by Josh Conner, Southern Kitchen’s online buyer, who attended Johnson & Wales University College of Culinary Arts and has worked in the kitchens of popular Atlanta restaurants Pano’s & Paul’s, La Tavola Trattoria and The Ritz-Carlton Buckhead.