When it comes to grabbing a quick snack, many of us go simple and grab a candy bar. It can be a quick pick me up but sometimes, we might just want to take things to a higher level. That is what makes this recipe so fantastic, because it is quite a few steps above a candy bar but it still uses that treat as a basis for what it has to offer.
The recipe is for a Butterfinger dessert lasagna, and it contains so much goodness, it’s difficult to know where to begin. It contains a layer of butterscotch pudding on top of Nutter Butter cookies and is topped with a generous layer of crushed Butterfinger candy bar. This is one you will want to make over and over. It really is that good.
Ingredients:
1 (3.4 ounces) 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 ounces) tub whipped topping, divided
24 Nutter Butter cookies
7 fun-sized Butterfingers bars, chopped
Melted peanut butter
Directions:
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.
Using a hand or stand mixer, 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 8×8-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.