This Butterfinger Dessert Lasagna is a simple, no-bake indulgence with layers of Nutter Butter cookies, butterscotch pudding, peanut butter cheesecake mousse, and crushed Butterfingers!
It’s desserts like this that motivate me to run and work-out as regularly as I do.
For most people, it might be the desire to fit into smaller jeans, or an overall increase in energy and endurance.
My motivation comes from knowing that I can fully engorge myself with lusciously sinful desserts without feeling (as) guilty. To expand on this, there are two types of people in this world. There are those that eat to live, which means eating more healthfully with the goal of living longer, AKA boring people. And then there are those that LIVE to eat, which basically means people who love food, AKA fun people.
I undoubtedly fall in the fun people category.
That being said, it should come as no surprise that I made this Butterfinger Lasagna for me, myself, and I. Meaning, I did not share one single bite of this layered lusciousness with ANYone else.
Don’t judge me.
In my defense, I did make it in a smaller dish. I could’ve easily doubled the recipe to fit a 9×13-inch dish, rather than the substantially smaller 8×8-inch dish I used. AND, I didn’t eat the entire thing in one sitting…it was more like three. Shhh!
Hey, at least I have SOME self-control. Even when I have layers of peanut buttery Nutter Butter sandwich cookies, rich butterscotch pudding, fluffy peanut butter cheesecake mousse, and the buttery crunch of Butterfinger candies STARING me straight in the eye!
Never underestimate the power and highly seductive nature of a beautifully-prepared dessert. And people wonder how it’s possible for someone to choose desserts over men. Seriously, this is the only soulmate I need in my life.
Not only does this Butterfinger Lasagna take WAY less time to make than it does to find a husband/wife/who cares??, but it will NEVER disappoint. There’s absolutely no baking involved which makes it all the more fool-proof. And unlike traditional lasagnas, there’s no waiting an ungodly amount of time to prep a boiling pot of water to cook noodles.
It’s all about the layering.
First, a layer of those cutesy peanut-shaped Nutter Butter cookies…
Then a layer of buttery, caramely butterscotch pudding, thanks to the magic of instant pudding…
Followed up with a rich and creamy layer of peanut butter cheesecake mousse, made ever so simply with cream cheese, peanut butter, powdered sugar, milk, and Cool Whip…
Topped off with a crispy and addictively crunchy hailstorm of crushed Butterfingers!
See?? I told you it was fool-proof!
Now, get to it!
- 1 (3.4 oz) box instant butterscotch pudding
- 2 cups + 3 Tablespoons milk, divided
- 8 ounces cream cheese
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 (8 oz) tub whipped topping, divided
- 24 Nutter Butter cookies
- 7 fun-sized Butterfingers bars, chopped*
- Melted peanut butter*
- In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
- To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
- Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.
- *You'll need about 5.25 ounces of Butterfingers.
- *Peanut butter can be heated in the microwave for 30 seconds or until desired consistency.