Butterfinger Lush

By jenlin

Ingredients

• 2 cups crushed peanut butter cookies
• 1/4 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™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)

Preparation

Step 1

Stir cookies in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.

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.

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.

When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.