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    OOOOEY GoOOOoey Butterfinger Cake


    Source of Recipe


    Aunt Saunny

    1 (3.4 ounce) package chocolate instant pudding and pie filling mix
    1 (15 ounce) package cream-filled snack cakes, (such as Twinkies or any cream filled)
    6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
    1 (8 ounce) container frozen whipped topping, thawed

    Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.
 

 

 

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