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Butterfinger Lush

  • 1 pouch (17.5 oz) Betty Crocker peanut butter cookie mix
  • Vegetable oil, water, and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) chocolate instant pudding mix
  • 3 cups cold milk
  • 3 Butterfinger candy bars (1/9 oz each), unwrapped, chopped (about 1 1/2 cups)
  1. Heat oven to 375. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
  2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with a whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layers. Cover and refrigerate 4 hours.
  5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
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Butterfinger Poke cake

Cake

  • 1 box yellow cake mix
  • 1 1/4 cups water
  • 1/2 creamy peanut butter
  • 1/3 cup vegetable oil
  • 3 eggs

Filling

  • 1 box (6 serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/4 cup chocolate flavor syrup
  • 4 Butterfinger candy bars, chopped (about 1 2/3 cups)

Heat oven to 350 degrees (325 fro dark or nonstick pan). Grease or spray bottom only of 13 by 9 inch pan.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In large bowl, beat filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. sprinkle with chopped candy. Store covered in refrigerator.