The easiest no-bake Butterfinger dessert comes together in minutes and is always a hit with family and friends. With just a few simple ingredients, this vintage treat tastes like it came straight from my grandma’s kitchen.
If you’re looking for a quick no-bake dessert, this Butterfinger delight is a must-try. Cubed angel food cake is layered with a creamy pudding and cream cheese mixture, then finished with crunchy, crushed Butterfinger candy for a dessert that’s hard to resist.
Butterfinger has always been one of my favorite candy bars, and whenever my grandmother made this dessert I was first in line for a serving. This simple, old-fashioned favorite has stood the test of time and is definitely a keeper.
Why you’ll love this recipe
- Super simple, no-bake dessert. No oven required—perfect for hot days or last-minute gatherings.
- Light, creamy, and crunchy. The angel food cake and Cool Whip keep it airy while Butterfinger pieces add texture and flavor.
- Make-ahead friendly. It improves after chilling and can be prepared the night before.
- Feeds a crowd. Serves about 6–8 and can be doubled for larger groups.
Ingredients
This easy Butterfinger dessert requires just six main ingredients.
- Butterfinger candy: About three large bars, crushed.
- Angel food cake: One premade or homemade angel food cake, cut into 1-inch pieces.
- Instant vanilla pudding: Two 3.4-ounce packages (use instant pudding, not cook-and-serve).
- Milk: Cold milk to prepare the pudding (about 3½ cups total for this amount of pudding).
- Cream cheese: 8 ounces, softened for a smooth, creamy filling.
- Cool Whip: 8 ounces thawed frozen whipped topping (or similar) to keep the filling light and fluffy.
How to make Butterfinger dessert
This Butterfinger dessert is quick to prepare and full of candy-bar flavor. Follow these simple steps:
- Cube the angel food cake into 1-inch pieces and spread them evenly in a 9 x 13-inch casserole dish.
- Place the Butterfinger bars in a zip-top bag and gently crush them with a rolling pin or can; set aside half for topping and reserve the rest for layering.
- Beat the softened cream cheese with an electric mixer until smooth and creamy.
- In a separate bowl, whisk the instant pudding mixes with the cold milk until the mixture thickens.
- Fold the cream cheese into the pudding mixture, then gently fold in the thawed Cool Whip until everything is evenly combined and fluffy.
- Sprinkle half of the crushed Butterfinger pieces over the cake in the dish.
- Spread the pudding and cream cheese mixture evenly over the cake and candy pieces.
- Top with the remaining crushed Butterfingers.
- Cover and chill in the refrigerator for at least 2–3 hours before serving so the flavors meld and the dessert firms up.
Heather’s recipe tips
- Chill the Butterfinger bars before crushing to help prevent the chocolate from melting into the candy bits.
- Use instant pudding mix. Cook-and-serve pudding will change the texture, so stick with instant.
- Use an electric mixer. It makes the cream cheese silky smooth and helps fully combine the filling.
- Chill before serving. Allow at least 2 hours in the fridge for the best texture and flavor.
Variations and substitutions
- Pudding options: Swap vanilla pudding for cheesecake, white chocolate, or butterscotch pudding for a new twist.
- Cake alternatives: Pound cake works well if you prefer a denser base.
- Extra crunch: Stir in chopped pecans or walnuts for added texture.
- Other candy: Try Snickers, Heath bars, or crushed Oreos in place of Butterfinger for a different flavor profile.
Storage
Store leftovers covered or in an airtight container in the refrigerator for up to 3 days. The dessert can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
More easy candy desserts
- Butterfinger poke cake
- Snickers caramel apple salad
- Cake mix cookie bars
- Andes mint chocolate chip dip
Butterfinger Dessert
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Ingredients
- 6 Butterfinger bars
- 1 angel food cake, baked
- 8 ounce cream cheese, softened
- 2 3.4 ounce instant French vanilla pudding mix
- 3 ½ cups cold milk
- 8 ounce Frozen whipped topping, thawed like Cool Whip
Instructions
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Place the Butterfinger bars in a zip-top bag and gently crush with a rolling pin or can; set aside.
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Cube the angel food cake into 1-inch pieces and spread them evenly in a 9 x 13-inch casserole dish.
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Beat the softened cream cheese with an electric mixer until smooth and creamy.
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In a separate bowl, whisk the pudding mix and cold milk until the pudding thickens.
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Combine the cream cheese and pudding mixture until well blended, then fold in the thawed Cool Whip.
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Sprinkle half of the crushed Butterfinger pieces over the cake, pour the pudding mixture on top, and spread evenly. Finish with the remaining crushed candy.
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Cover and chill for 2–3 hours before serving.
Notes
- Chill the Butterfinger bars before crushing to help keep the pieces crisp.
- Use instant pudding mix. Avoid cook-and-serve pudding for best texture.
- Use an electric mixer. It makes the cream cheese extra smooth and helps combine the filling evenly.
- Chill before serving. Refrigerate at least 2 hours for best results.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.