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Butterfinger Icebox Cake

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A square of layered Butterfinger Icebox Cake on two plates

It’s been a little while since I made you an Icebox Cake. I have been making plenty of no-bake recipe lately, but this Butterfinger Icebox Cake is pretty freaking awesome.

Side view of a square of Butterfinger Icebox Cake on a plate

I contemplated calling this “Butterfinger Lasagna” since my Apple Pie Lasagna, Pumpkin Pie Lasagna and Peppermint Lasagna have all been so popular with my readers. However, since it’s summertime and all, I felt like “icebox cake” was more fitting. It’s a no-bake dessert that comes together pretty quick.

A serving of Butterfinger Icebox Cake on a plate

This cake is layered with chocolate graham crackers, a Butterfinger cream cheese and a little bit of butterscotch pudding. This dessert is for serious Butterfinger lovers.

What I love about the icebox cakes (or lasagnas) is that the graham cracker gets softer the longer it is in the fridge, so it almost resembles a thin cake layer. It’s easy to cut through and since the graham crackers are large, it helps support the various layers.

Overhead view of a square of Butterfinger Icebox Cake on a plate with a bite on a fork

You will see from my recipe below that you need to do a little dividing of the cream cheese batter so you have enough for each layer. Also, be sure to save a little bit of Cool Whip to spread over the top of the cake before serving. Lastly, you will want to save some of your Butterfinger crumbs to sprinkle on top before serving. Try not to put these on too far in advance, the longer the Butterfinger crumbs sit on the top of the cake, the softer they get. I prefer the crunch of the candy instead.

Side view of a serving of Butterfinger Icebox Cake on a plate with a bite on a fork

Since I made this entire cake when I was home alone, I ended up having to throw most of it out. It’s a shame really, but I couldn’t afford to gain 10 pounds by having this cake stare at me in the fridge every time I opened the door. I just couldn’t resist it.

A square of Butterfinger Icebox Cake on a plate


Butterfinger Icebox Cake

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12-16 slices


This no-bake icebox cake is layered with chocolate graham crackers, a Butterfinger cream cheese and a little bit of butterscotch pudding.


  • 1 pk Instant butterscotch pudding
  • 1 3/4 C Milk
  • 11 oz bag Butterfinger Fun size bars
  • 8 oz Cream cheese
  • 1/4 C Brown sugar
  • 1 C Powdered sugar
  • 1/2 C Heavy whipping cream
  • 2 tbsp Caramel sauce
  • 8 oz Cool whip
  • 23 pkg Chocolate graham cracker


  1. Prepare a 9×13” pan by lining it with wax paper or parchment paper.
  2. Combine butterscotch pudding and milk, whisk until pudding mix is dissolved. Refrigerate for 5-10 minutes until pudding sets.
  3. Use a food processor and grind up candy bars into crumbs. Measure out 1 ½ C of crushed Butterfingers for the filling and keep the rest to sprinkle on top.
  4. In a mixing bowl, whip cream cheese on medium high speed until light and fluffy. Add brown sugar and mix to incorporate.
  5. Scrap down the sides of the bowl. Add powdered sugar and beat on medium speed until powdered sugar is well mixed. Scrape down the sides of the bowl.
  6. Next, add heavy whipping cream and caramel. Beat on medium speed to whip air into the cream for about two minutes.
  7. Add 1 and ½ cups of the crushed Butterfingers and 2/3 of the Cool Whip to the mixing bowl and fold into the batter until well mixed.
  8. To assemble the cake, line the bottom of your 9×13” pan with whole chocolate graham crackers. You may need to break a couple of crackers to line the edges.

You will need to divide the cream cheese batter into thirds and the pudding in half.

  1. Spread 1/3 of the cream cheese batter over top of the graham crackers then layer half of the pudding on top of that.
  2. Next, cover the pudding with a layer of chocolate graham crackers, followed by a layer of the cream cheese batter and remaining butterscotch pudding.
  3. Add the last layer of chocolate graham cracker and top with remaining 1/3 of the cream cheese batter.
  4. Return the icebox cake to the refrigerator for at least two hours. Right before serving, top the cake with remaining Cool Whip and sprinkle remaining crushed Butterfingers on top.


Allow to refrigerate for at least 2 hours, it will help the graham crackers soften and the cream cheese to set. Also, be sure to sprinkle the Butterfinger on top right before serving.

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38 Responses
  1. Janet S.

    This sounds absolutely yummy! But I want to make sure I have everything on hand before I start – the recipe calls for 2 – 3 packages of chocolate grahams – – is that 2 – 3 boxes or 2 – 3 paper packets of crackers?

  2. Jocelyn@Brucrewlife

    Too bad you ended up throwing part of this deliciousness away! 😉 I totally could have helped you with it! It looks like pure perfection!

  3. Hayley @ The Domestic Rebel

    Oh, how I love butterfingers so! And this cake is out of control, Julianne. I want to face plant it.

  4. Lawyer Loves Lunch

    I’ve made a simple strawberry icebox cake but it did not look or taste nearly as good as this one! Plus, Buttefingers happen to be one of my most favorite candy bars. Hello cake-I-will-make-asap! 🙂

  5. Ashley | Spoonful of Flavor

    You really rock these ice box cakes, Julianne! I don’t think I could resist a slice of this creamy and delectable cake!

  6. Jessica @ Sweet Menu

    Oh boy! I need this! We don’t really have icebox pies or cakes here in Australia but they are my favourite when I visit the USA! This one looks fantastic!

  7. Aimee @ ShugarySweets

    Thanks for the shout out! This cake looks awesome. Next time call me, I’ll take it off your hands 🙂

  8. Lindsey @ American Heritage Cooking

    Mmmm butterfinger crushed up on a ridiculously easy cake that doesn’t require my oven be on! Perfect!

  9. Gayle @ Pumpkin 'N Spice

    This icebox cake look out-of-this-world good! Love the flavor combination! My Aunt makes a somewhat similar icebox cake (just plain chocolate, though), but she uses vanilla wafers instead of graham crackers. I will definitely have to try your version!

  10. Linda Hopkins

    This is Sooooo Yummy! I wanted to make another one when no one else was home then hide it in the back of our extra fridge in the garage so I can have it all for myself 🙂

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