Cooking Instructions
- 1
in a 9x13 tear/cut angel food cake into 1 inch pieces
- 2
place half of cake pieces in cake pan
- 3
in bowl whisk pudding mix and milk for 30 seconds
- 4
fold in 1 1/2 containers of cool whip into pudding mixture
- 5
pour half of pudding mixture in pan over cake pieces
- 6
sprinkle with one of the candy bars
- 7
add the rest of the angel food cake pieces
- 8
pour rest of pudding mixture over top.
- 9
add remaining cool whip on top
- 10
sprinkle with remaining butterfinger
- 11
refrigerate for at least 1 hour before serving
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