Butterfinger Cake

By mavannier

Ingredients

• 1 angel food cake
• 2 3 oz pkgs. of butter pecan pudding (instant)
• 3 1/4 c milk
• 1 12 oz. cool whip
• 2 butterfinger bars

Preparation

Step 1

Crumble cake into a 9 x 13 pan. Mix pudding and milk, set aside to thicken. Add cool whip and pour over cake. Grate 2 butterfinger bars on top.

Cover and refrigerate.