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    Butterfinger Crumb Cake


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    Prepare and bake cake according to instructions on box in a greased 9 x
    13-inch pan. Allow cake to cool, then crumble into bowl.

    Mix instant pudding with milk until set. 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 Butterfinger crumbs over
    pudding and cake crumbs. Layer remaining pudding, then press remaining
    cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake.
    Spread whipped topping over cake. Sprinkle remaining Butterfinger
    crumbs over whipped topping.

 

 

 

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