Butterfinger Cheesecake Parfait
These delightful parfaits are easy to put together and will keep for up to a week in the refrigerator. Crumbled peanut butter cookies, and a cheesecake filling with a garnish of candy bars and caramel sauce!
Equipment
- 7 glasses or small jars
Ingredients
- 1 tub 8 oz. Cool Whip, thawed
- 8 oz whipped cream cheese softened
- 1/4 cup brown sugar
- 16 fun size Butterfinger* candy bars see notes below
- 12 Nutter Butter Cookies* I used Double Nutty [2x the filling]
- chocolate or caramel sauce
Instructions
- Beat cream cheese with Cool Whip
- Add brown sugar and mix again
- Crush 12 Butterfingers
- Fold 3/4 of the Butterfinger pieces into the Cool Whip
- Crush or crumble cookies
- Place about 2 large spoonfuls of cookie crumbs in the bottom of each jar or glass
- Top with Cool Whip mixture, placing about 1/4 cup in each glass, then adding more dividing mixture evenly between glasses. Press down with the back of a spoon making an even surface across the top.
- Break or cut remaining 4 candy bars into 1/2 inch pieces and top parfaits and sprinkle any remaining crumbs on top.
- Drizzle with caramel or chocolate sauce
Notes
*You can easily sub other candy bars, like Snickers, Milky Way, Heath Bars, for the Butterfingers, and change the kind of cookies, Oreos, Pecan Sandies, Shortbread, Milanos~ endless possibilities!