Make cake as directed on the box in an oblong baking pan. Let cool completely. Then punch holes in the cake with a straw. Pour milk over the cake. Next pout caramel topping over the milk. Sprinkle 1/2 of the crushed butterfingers over the caramel
(layering) Cover with cool whip for the final topping. Refrigerate the leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8|
|Calories from Fat: 45 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19.4mg||6 %|
|Sodium 72.4mg||2 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 31g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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