Butterfinger Dessert With Cream Cheese Recipes

BUTTERFINGER™ LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

BUTTERFINGER CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

BUTTERFINGER DELIGHT

Steps:

• 1. Let cream cheese get room temp. Pound cake can be used also instead of angel food cake. Mix powdered sugar, butter, cream cheese, cool whip togather. Tear the angel food cake up put in bottom of pan 8in. by 8in is ok. Put creamed mixture on top, spread add crushed butterfinger bars on top . Put icebox over night. Then spoon up and enjoy!

BUTTERFINGER DESSERT

Steps:

• Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
• Press into a 9x13 pan.
• Save 1 cup of this mixture.
• Filling: Beat pudding and milk together until a thick cream.
• Add ice cream and beat until smooth.
• Pour over crust and level.
• Cover with whipped topping.
• Sprinkle remaining crumbs over top.
• Refrigerate.

BUTTERFINGER DESSERT

Steps:

• Break up angel food cake in bottom of a 9x13 cake pan.
• Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
• Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.

BUTTERFINGER® CHEESECAKE

Steps:

• Preheat oven to 275ºF.
• In a food processor, blend graham cracker crumbs, sugar and butter to a fine grain.
• Press crumb into a 12" cheesecake form sprayed with food release spray.
• In a mixer and using a paddle, mix the cream cheese, sour cream, sugar, vanilla and lemon extracts on medium-high until smooth.
• Switch to low speed and mix in eggs one by one until there are no lumps in the batter.
• Pour mixture into form and place in a water bath.
• Bake 35 to 45 minutes or until the top of the cheesecake has puffed slightly.
• Remove cheesecakes from the oven and cool in the fridge until solid to the touch.
• Unmold cheesecake and spread a thin layer of chocolate sauce evenly over the top, and apply the Butterfinger® Bites.
• Lightly dust with powdered sugar and serve.

REESE'S BUTTERFINGER CREAM CHEESE TRIFLE

Steps:

• Prepare the chocolate cake mix according to the box directions. Set aside.
• Quarter the Oreos** and add the cookie pieces to the cake batter.
• Pour the batter into a greased 9x13 pan. Bake as directed on the back of the box. The cake will most likely need an additional 10 minutes for baking, but check it often. When a toothpick inserted in the middle comes out clean, the cake is done.
• Set the cake on a wire rack to cool. Cool the cake completely before putting the trifle together. I made my cake earlier in the day so it would be ready to go when I needed it.
• For the filling:
• In the bowl of a stand mixer, add the softened cream cheese, butter and peanut butter. Whip these ingredients together until they are well combined, about 1 minute.
• Add the powdered sugar and beat for an additional 1-2 minutes.
• Carefully fold in 8 ounces of the Cool Whip. (You'll use the remaining Cool Whip for layering in the trifle.)
• Now you're ready to assemble the trifle.
• Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/3 of the peanut butter cups and Butterfinger bars. Put 1/2 of the reserved Cool Whip on top of the candy. Repeat the layers: cake, cream cheese filling, candy and Cool Whip. Then top with the remaining 1/3 of the candy pieces.
• Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
• Refrigerate until serving. This can be made a day in advance.

BUTTERFINGER® NO-BAKE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
• Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
• Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
• Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
• Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

BUTTERFINGER CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
• Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
• In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
• Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
• Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
• Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
• Enjoy!