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| Butterfinger Crumb Cake |
| 1 box chocolate cake mix 2 small boxes instant vanilla pudding mix 4 cups milk 2 large Butterfinger candy bars, chopped 1 container (12 ounces) whipped topping |
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| Prepare the cake according to package directions using
a 13x9-inch baking pan. Cool cake completely and then crumble. While the cake bakes, prepare the pudding using the 4 cups of milk. To assemble, pour half of the pudding into a large serving bowl or trifle bowl. Sprinkle with half of the cake crumbs and one-third of the Butterfinger crumbs. Continue layers. Top with the whipped topping and last layer of candy bar crumbs. Cover and refrigerate until ready to serve. |
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