No-Bake Butterfinger Oreo Icebox Cake

This No-Bake Butterfinger Oreo Icebox Cake is a dream dessert for peanut butter and chocolate lovers! Layers of Oreo cookies are combined with a rich and creamy peanut butter filling loaded with crushed Butterfingers, then topped with a fluffy whipped cream and even more crushed Butterfinger pieces. The best part? There’s no oven needed, and the longer it chills, the softer and more cake-like the Oreos become.

This is an easy make-ahead dessert that’s perfect for summer gatherings, potlucks, holidays, and anytime you need a crowd-pleasing dessert without turning on the oven.

Icebox cakes are one of my favorite desserts to make for summer.

Why Are Icebox Cakes So Great?

• They are cool and refreshing.
• No need to turn the oven on and heat up the house.
• Great for making in advance.
• They are ultra creamy and rich so a little goes a long way.

Typically ice box cakes use graham crackers, but oreo cookies make a great pairing with butterfingers. They add a little extra chocolate to this No-Bake Butterfinger Oreo Icebox Cake. Plus there’s that awesome creamy filling. The oreos get soft in this dessert, so if you love to dip your oreos in milk long enough for them to soften up, you will love this butterfinger dessert.

The butterfinger layer is a delicious mixture of cream cheese, whipped cream, peanut butter, powdered sugar, vanilla extract and crushed butterfingers.

How To Make Butterfinger Oreo Icebox Cake

(More detailed instructions in recipe card below.)

1. Make the whipped cream. Beat the heavy cream and sugar together until thick and fluffy.
   
2. Make the peanut butter filling. Beat the peanut butter and cream cheese together and then beat in powdered sugar and vanilla.
   
3. Fold everything together. Fold in the half the whipped cream and 1 cup of chopped Butterfingers.
   
4. Layer the Oreos and Peanut Butter Filling. In a square baking dish layer Oreos, top with peanut butter filling and then repeat layers.
   
5. Top with whipped cream and chopped Butterfingers. Spread the remaining Cool Whip on top and sprinkle with Butterfingers.
   
6. Refrigerate. Refrigerate at least 4 hours before serving.

Recipe Tips

• Oreos: I use regular Oreos for this, but you could use double-stuffed and I bet the peanut butter ones would be fabulous in this.
• Butterfingers: Chop them fairly small so you get pieces throughout the filling instead of a few large chunks.
• Peanut Butter: Use regular creamy peanut butter rather than natural peanut butter. Natural peanut butter can separate.
• Cream Cheese– Let it soften completely before mixing so you don’t end up with lumps.
• Whipped Cream– Homemade whipped cream gives the best flavor and texture, but Cool Whip can be substituted for convenience.

Don’t Skip The Chilling Time

You will want to make this dessert at least 4 hours before serving. It gives the Oreos enough time to absorb moisture from the creamy filling and soften to a cake-like consistency.

More Butterfinger Desserts To Try

• Butterfinger Lush
• Butterfinger Cheesecake
• Butterfinger Pie
• No-Bake Butterfinger Oatmeal Cookies
• Butterfinger Cheesecake Bars
• Slow Cooker Butterfinger Cake
• Butterfinger Banana Muffins

Try this no-bake Butterfinger Dessert and let me know what you think!

Print

No-Bake Butterfinger Oreo Icebox Cake

No Bake Butterfinger Oreo Icebox Cake is a cool and creamy dessert made up of layers of oreo cookies and a peanut butter filling with crushed butterfingers, topped with whipped cream and more crushed butterfingers.

 

Course Dessert

Cuisine American

Keyword butterfinger icebox cake, no-bake dessert

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Refrigerate 4 hours hours

Servings 12

Calories 683kcal

Ingredients

• 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

• Using either a hand-held electric mixer or a stand mixer with the whisk attachment, beat the heavy cream until it starts to thicken. Gradually add the 1/3 cup sugar. Keep beating on high until mixture gets thick and creamy. Refrigerate until needed.
• In a clean bowl, beat cream cheese and peanut butter until combined.
• Add powdered sugar and vanilla and beat until mixed well. Fold in half of the whipped cream.
• Fold in 1 heaping cup of chopped butterfingers. Save the rest to sprinkle on top.
• Arrange a single layer of Oreo cookies in the bottom of an 8 or 9-inch square baking dish. Break cookies as needed to fill in along the edge.
• Spread the cream cheese mixture on top of the oreos.
• Place another layer of oreos on top of the cream cheese mixture.
• Spread the rest of the whipped cream on top and sprinkle with the rest of the butterfingers.
• Cover and refrigerate for 4 hours or overnight.

Notes

Be sure to use very cold heavy cream. It also helps to place the beaters and bowl in the refrigerator before whipping the cream.

I use regular Oreos for this, but you could use double-stuffed and I bet the peanut butter ones would be fabulous in this.

A 12-ounce container of Cool Whip can be substituted for the whipped cream.

Nutrition

Calories: 683kcal | Carbohydrates: 65g | Protein: 10g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 360mg | Potassium: 326mg | Fiber: 3g | Sugar: 45g | Vitamin A: 911IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 5mg

Recipe adapted from Boston Girl Bakes

Originally published August 11, 2019.

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