Butterfinger pudding dessert

1. 1

   in a 9x13 tear/cut angel food cake into 1 inch pieces

2. 2

   place half of cake pieces in cake pan

3. 3

   in bowl whisk pudding mix and milk for 30 seconds

4. 4

   fold in 1 1/2 containers of cool whip into pudding mixture

5. 5

   pour half of pudding mixture in pan over cake pieces

6. 6

   sprinkle with one of the candy bars

7. 7

   add the rest of the angel food cake pieces

8. 8

   pour rest of pudding mixture over top.

9. 9

   add remaining cool whip on top

10. 10

    sprinkle with remaining butterfinger

11. 11

    refrigerate for at least 1 hour before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.