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Butterfinger Dessert with Pudding Recipe
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Butterfinger Pudding Dessert

This decadent, no-bake Butterfinger pudding dessert is a classic layered treat that perfectly balances crunchy peanut butter candy with silky vanilla pudding. Ideal for potlucks and gatherings, it offers a professional presentation with minimal effort. The contrast of textures—from the buttery graham cracker base to the velvet-smooth cream layer—makes it a guaranteed crowd-pleaser that stores perfectly in the refrigerator.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Easy No Bake Treats
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8-10 Butterfinger bars, crushed into chunks
  • 2 boxes (3.4 oz each) instant vanilla pudding
  • 4 cups whole milk
  • 8 oz cream cheese, softened
  • 16 oz whipped topping, thawed
  • 1.5 cups graham crackers, finely crushed
  • 4 tablespoons butter, melted

Method
 

  1. Combine crushed graham crackers and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the cracker mixture firmly into the bottom of a 9x13 inch glass baking dish.
  3. Freeze the crust for 10 minutes to set.
  4. Whisk the instant pudding with the 4 cups of milk until thickened.
  5. In a separate bowl, beat the softened cream cheese until smooth, then fold in half of the whipped topping.
  6. Spread the cream cheese mixture over the chilled crust.
  7. Pour the prepared vanilla pudding over the cream cheese layer.
  8. Top with the remaining whipped topping.
  9. Sprinkle the crushed Butterfinger bars generously over the top.
  10. Chill in the refrigerator for at least 4 hours before serving.

Notes

Ensure your cream cheese is completely at room temperature to avoid lumps in the creamy layer. You can make this dessert a day in advance for even better flavor melding. Store leftovers covered in the refrigerator for up to 3 days.