Butterfinger Dessert

Originally in the 1996 cookbook


1 chocolate cake mix (with egg and oil)
2 6 serving packages instant chocolate pudding
6 cups milk
2 8 ounce tubs cool whip, thawed
3-4 butterfinger bars, crushed


  1. Bake cake according to package directions for a 9×13 inch cake.
  2. Let cake cool completely. Mix pudding and milk.
  3. In a large bowl, layer cake (1/2 at a time), pudding, cool whip, and butterfingers.
  4. Repeat.


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