The easiest no bake Butterfinger dessert comes together in minutes and always is a hit with family and friends. Made with just a few ingredients, this vintage dessert is straight out of my grandma’s kitchen.

If you are searching for a no bake dessert, this Butterfinger dessert is a must try. Fluffy angel food cake is combined with a creamy pudding mixture and crushed Butterfinger candy pieces to create a dessert that is hard to resist.

One of my favorite candy bars is a Butterfinger so every time my grandma would make this Butterfinger delight, I would be the first in line for a bite.

This is simple old fashioned dessert stands the test of time and is definitely a keeper.

Looking for more easy desserts, try this strawberry delight pudding dessert, butterscotch delight, and strawberry angel food cake dessert.

Why you’ll love this recipe

• Super simple, no bake dessert recipe. No oven needed for this recipe.
• Light, creamy, and crunchy. Full of Butterfinger flavor and always a crowd pleaser.
• Can be made ahead of time. This is a great dessert to make ahead of time, even the night before.
• An easy dessert for a crowd. This serves 6-8 people and can be doubled for a larger crowd.

Ingredients

Make this easy Butterfinger dessert with just 6 ingredients.

• Butterfinger candy: You will need three large Butterfinger bars.
• Angel food cake: I like using a premade angel food cake but you can also use a homemade cake.
• Vanilla pudding: Instant vanilla pudding mix is needed for this recipe.
• Milk: Cold milk is used to make the pudding mixture.
• Cream cheese: This adds extra creaminess to the mixture.
• Cool Whip: Thawed frozen whipped topping helps to make the pudding mixture light and fluffy.

How to make Butterfinger dessert

This Butterfinger delight is so simple to make and full of great Butterfinger flavor.

1. Cut the angel food cake into 1 inch pieces.
2. Crush the Butterfinger bars. I like crushing mine in a zip top bag.

3. Beat the softened cream cheese in a bowl with a mixer until creamy.
4. In a separate bowl, whisk the pudding mix with the cold milk until it thickens.
5. Mix the cream cheese in with the pudding. Stir in the Cool Whip until completely combined.

6. In a 9 x 13 casserole dish, spread the angel food cake out in the casserole dish. Sprinkle half of the crushed Butterfingers over the cake.
7. Spread the pudding mixture over the cake. Top with the remaining crushed Butterfingers.

8. Cover and chill in the refrigerator for at least 2 hours.

Heather’s recipe tips

• Chill the Butterfinger bars before crushing. This will help prevent the chocolate from melting.
• Use instant pudding mix. Make sure not to get the cook and serve pudding.
• Use an electric mixer. I recommend using an electric mixer to beat the cream cheese to make it extra creamy. You can also use the mixer when combing the cream cheese and pudding.
• Chill before serving. I recommend chilling at least 2 hours before serving.

Variations and substitutions

• Pudding: Substitute the vanilla pudding with vanilla pudding, cheesecake pudding, white chocolate pudding, or butterscotch pudding.
• Cake: Try substituting the angel food cake with a pound cake.
• Nuts: Add a little extra crunch with chopped pecans or walnuts.
• Candy: Substitute the Butterfinger bars with Snickers, Heath Bars, or even Oreo cookies.

Storage

Store any leftover butterfinger dessert covered or in an airtight container in the refrigerator for up to 3 days.

You can freeze this dessert for up to 2 months. Thaw in the refrigerator overnight before serving.

More easy candy desserts

• Butterfinger poke cake
• Snickers caramel apple salad
• Cake mix cookie bars
• Andes mint chocolate chip dip