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1 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake for a greased 9 x 13-inch pan according to directions on the box. Allow cake to cool thoroughly, then crumble into bowl.
Mix instant pudding with milk and allow to set for 5 minutes in fridge. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 of the Butterfinger crumbs over pudding and cake crumbs. Layer the remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 of the Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake for a greased 9 x 13-inch pan according to directions on the box. Allow cake to cool thoroughly, then crumble into bowl.
Mix instant pudding with milk and allow to set for 5 minutes in fridge. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 of the Butterfinger crumbs over pudding and cake crumbs. Layer the remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 of the Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.
