Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Butterfinger Delight
- 1 Yellow cake mix
- 1 container Cool Whip
- 1 container Cool Whip
- 2 boxes vanilla instant pudding
- 6 Butterfinger candy bars
Preparation
Place candy bars in freezer until frozen.
Bake cake according to package directions for a sheet cake. Cool cake and cut into small cubes. Set aside. In a large bowl prepare both boxes of the pudding mix according to directions. Fold Cool Whip into pudding mixture. Place frozen candy bars into a ziplock bag and crush with a hammer or mallet reserving small amount to sprinkle on top. Into a trifle bowl layer 1/3 of the cubed cake, then 1/3 of the pudding/Cool Whip ,then 1/3 of the Butterfinger
repeat layers until all are used up. Spread remaining container of Cool Whip on top of trifle and sprinkle with reserved crushed butterfingers. Refrigerate overnight before serving.
