Imagine a dessert that combines the irresistible crunch of Butterfinger candy bars, the silky smoothness of whipped cream, and the rich depth of chocolate wafer cookies - all without turning on your oven! This Butterfinger Ice Box Cake is the ultimate summer treat that will have your taste buds dancing and your guests begging for the recipe. Perfect for those sweltering days when you want something sweet but can't bear the thought of baking, this no-cook dessert is about to become your new favorite indulgence.
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package (18 oz) chocolate wafer cookies
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups Butterfinger candy bars, crushed
Instructions
- Begin by gathering all your ingredients: 1 package (18 oz) chocolate wafer cookies, 2 cups of heavy whipping cream, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 cups of crushed Butterfinger candy bars.
- In a large mixing bowl, pour in the 2 cups of heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks begin to form, which should take about 3-4 minutes.
- Once the soft peaks have formed, gradually add in the 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Continue to beat the mixture until stiff peaks form, which usually takes another 2-3 minutes. Be careful not to overbeat, as this can turn the cream into butter.
- Next, take a 9x13 inch baking dish and start layering the ingredients. Begin by placing a single layer of chocolate wafer cookies at the bottom of the dish, covering the entire surface.
- Spread a generous layer of the whipped cream mixture over the cookies, ensuring an even distribution. Use a spatula for this step to make it easier.
- Sprinkle a layer of crushed Butterfinger candy bars over the whipped cream. Use about 1 cup of the crushed candy for this layer.
- Repeat the layering process: add another layer of chocolate wafer cookies, followed by whipped cream, and then another layer of crushed Butterfinger candy bars. Continue this process until you have used all the ingredients, finishing with a top layer of whipped cream and a sprinkle of the remaining crushed Butterfinger candy bars.
- Once the cake is assembled, cover the baking dish with plastic wrap or aluminum foil. Place it in the refrigerator to chill for at least 4 hours, or overnight if possible. This allows the cookies to soften and the flavors to meld together.
- After the chilling time is complete, remove the cake from the refrigerator. Slice into squares and serve chilled. Enjoy your delicious Butterfinger Ice Box Cake!
Tips
- Chill Your Mixing Bowl: For the fluffiest whipped cream, refrigerate your mixing bowl and whisk/beaters for 15 minutes before whipping.
- Don't Overbeat the Cream: Stop beating when stiff peaks form to avoid turning your cream into butter.
- Crush Butterfinger Bars Strategically: Use a rolling pin or food processor to create varied sizes of candy pieces for interesting texture.
- Let It Rest: Patience is key! The longer the cake chills, the more the flavors meld and the cookies soften.
- Make Ahead Friendly: This cake can be prepared up to 24 hours in advance, making it perfect for parties and gatherings.
- Storage Tip: Keep the cake covered in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 5g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 75mg
