Ingredients
Scale
- 2 1/4 cups whipping cream
- 1/3 cup sugar
- 8 ounces softened cream cheese
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
- 1 1/2 cups chopped butterfingers
- 1 package oreo cookies
Instructions
- Beat the heavy cream using a hand-held or stand mixer until it thickens, adding 1/3 cup sugar gradually.
- In another bowl, combine the cream cheese and peanut butter, beating until mixed well.
- Add powdered sugar and vanilla to the creamed mixture, and blend thoroughly. Fold in half of the whipped cream.
- Mix in one heaping cup of chopped Butterfinger and set aside the rest for topping.
- Layer Oreo cookies in the bottom of an 8 or 9-inch square baking dish, breaking them to fit if necessary.
- Spread the cream cheese mixture over the layer of Oreos.
- Add another layer of Oreos atop the cream cheese mixture.
- Top with the remaining whipped cream and sprinkle with the rest of the Butterfingers.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For the best flavor, allow the cake to chill overnight.
Feel free to adjust the amount of Butterfingers for your taste preference.
You can substitute the peanut butter with other nut butters if desired.
- Prep Time: 20 minutes
- Cook Time: No Cook
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg