Friday, April 15, 2016

Chocolate Butterfinger Lasagna

Happy Friday Everybody!
Today I wanted try something a little different me, more than anything. As you all know spring is finely here, and to celebrate I decided to try a new recipe. 
So I started to think about the things that spell summer for me. Things like watermelon, ice cream, lemonade, mint, and pineapple. All of these thing are lovely and nice, but I just wasn't feelin it. So after a bit of brain storming I landed on Chocolate Butterfingers Lasagna, or Lush, or really whatever you want to call it. Anyways, this was my first time making this and I think it came out really well.

 What You Need:

 1 Large Package of Oreos, 

 6 Tablespoons Butter, Melted,

 1 8oz package Cream Cheese, Softened,

 1 Cup Powdered Sugar,

 3/4 Cups Creamy Peanut Butter,

 1 Bag Mini Butterfingers,

 1 16oz or 2 8oz containers Cool Whip,

 1 5oz Box Instant Chocolate Pudding,

 2 Cups Milk, 

What To Do: 

  Step 1#
Crush the Oreos in what ever way you like best, I just use the bottom of a large glass 
Step 2#
Melt the six tablespoons of butter in a small microwave safe bowl, for about 30 seconds.

Step 3#
Add the butter to the crushed Oreos, and stir until the crumbs are completely coated.
Step 4#
Lightly grease you're favorite 9x13 baking dish. Press the Oreo crumbs in the bottom of the dish so they are evenly packed. Place in the fridge while you do the next step.
(I think I would crush the Oreos a little smaller next time)


Step 5#

In a medium mixing bowl cream together the softened cream cheese and the peanut butter. Then fold in one 8oz or half of a 16oz container of Cool Whip.
Step 6#
Crush the Butterfingers! You can crush them while their still inside the wrapper, or you can do them the same way as the Oreos.
Step 7#
Take about a 1/4 of the crushed Butterfingers and save for the top.
Add the rest to the peanut butter mixture and fold until evenly spread throughout.
Step 8#
Spread the peanut butter mixture onto the Oreo crust, try to do it slowly so you don't get to many crumbs in the peanut butter layer. place in the fridge to chill while you prepare step 9#.
Step 9#
In a medium mixing bowl whisk together the two cups of milk and the pudding mix, until the mixture is thickened. Let the pudding set for a few minutes before adding to the lasagna.
Step 10# 
Add the pudding to the lasagna, spreading it out slowly, so not to upset the other layers. Let the pudding chill for five-ten minutes before doing the next step.
Step 11#
Add the rest of the Cool Whip on top of the pudding, I dropped it on in little sections so it would be easier to spread. 
To finish, sprinkle the remaining Butterfingers pieces on top.
Serve chilled.


 I know this has a lot a steps, but believe me its worth it. I couldn't have asked for better reviews. I will warn you through, that it is VERY SWEET!! so don't be afraid of cutting it into small pieces.
Have you ever made one of these before?
What other kinds of candy-cookie combos do you think would be yummy?
Please let me know in the comments. And don't forget to give my blog a follow.
I hope you all have a fabulous Friday!
Anna.

P.s. This is my 100 post!!!!!!!!! where did all the time go?