Yields: 12 servings Prep time: 25 minutes Chill time: 4+ hours Calories: Approx. 409 kcal per square
This decadent no-bake dessert features luscious layers of Oreo crust, creamy peanut butter filling with candy bits, smooth chocolate pudding, and a fluffy whipped topping, finished with more crunchy candy. This version is adapted for a 9×9 inch pan.
Ingredients
Oreo Crust:
- 22 Oreo cookies (regular stuff)
- 3 1/3 tablespoons (approx. 50g) unsalted butter, melted
Peanut Butter Layer:
- 5 oz (140g) cream cheese, softened
- 2/3 cup (approx. 80g) confectioners’ (powdered) sugar
- 1/2 cup (approx. 128g) creamy peanut butter
- 1/8 teaspoon salt (New Addition)
- 2/3 cup frozen whipped topping (like Cool Whip), thawed (from an 8oz container)
- 4 mini Butterfinger candy bars (approx. 40g), crushed
Chocolate Pudding Layer:
- 1 box (approx. 3.9 oz / 110g, standard size) instant chocolate pudding mix
- 2 cups cold milk
Topping:
- Remaining frozen whipped topping from the 8 oz container (approx. 1.5 cups / 170g)
- 6-8 mini Butterfinger candy bars (approx. 60-80g), crushed
Equipment:
- 9×9 inch square baking dish
- Food processor or large zip-top bag and rolling pin (for crushing cookies)
- Mixing bowls
- Electric mixer (hand-held or stand)
- Whisk
- Rubber spatula
Instructions
- Prepare Crust: Finely crush the Oreo cookies (filling included) using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, stir the fine cookie crumbs together with the melted butter until evenly moistened. Press this mixture firmly and evenly onto the bottom of the 9×9 inch baking dish. Place the dish in the refrigerator to chill the crust while preparing the next layer.
- Make Peanut Butter Layer: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the confectioners’ sugar and the 1/8 tsp salt until combined. Beat in the creamy peanut butter until well incorporated and smooth. Using a rubber spatula, gently fold in the 2/3 cup of thawed whipped topping until just combined. Fold in the 4 crushed mini Butterfinger bars. Spread this peanut butter mixture carefully and evenly over the chilled Oreo crust.
- Make Pudding Layer: In a separate medium bowl, whisk the instant chocolate pudding mix together with the 2 cups of cold milk for about 2 minutes, or until it begins to thicken slightly. Let the pudding sit for 2-5 minutes to thicken a bit more. Gently pour the thickened pudding over the peanut butter layer and spread it evenly.
- Add Topping: Carefully spread the remaining thawed whipped topping (from the 8 oz container) evenly over the chocolate pudding layer. Sprinkle the 6-8 crushed mini Butterfinger bars evenly over the top.
- Chill Thoroughly: Cover the dish loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until the dessert is firm and well-chilled, before serving. Overnight chilling is ideal.
- Serve: Cut the chilled dessert into 12 equal squares and serve cold. Keep leftovers refrigerated.
Estimated Nutritional Information (Per Square – 1 of 12)
- Calories: approx. 409 kcal
- Total Fat: approx. 23g
- Saturated Fat: approx. 11g
- Total Carbohydrates: approx. 46g
- Dietary Fiber: approx. 1.5g
- Total Sugars: approx. 35g
- Protein: approx. 5g* (estimate, depends heavily on pudding/candy brands)
- Sodium: approx. 300mg (estimate, depends heavily on pudding/candy/Oreo brands)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard Oreos, full-fat cream cheese, 2% milk, standard instant pudding, regular Cool Whip, and Butterfinger minis. Actual values may vary based on specific brands and precise measurements.)
