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Butterfinger Lasagna

Butterfinger Lasagna

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Course: Cakes, Dessert, Quick Recipes, Recipes


  • 1 3.4 ounces box instant butterscotch pudding
  • 2 cups + 3 tablespoons milk divided
  • 8 ounces cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 8 ounces tub whipped topping, divided
  • 24 Nutter Butter cookies
  • 7 fun-sized Butterfingers bars chopped
  • Melted peanut butter


  • In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling. Using a hand or stand mixer, beat together the cream cheese, peanut butter, sugar, and 3 tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.
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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!