Ingredients
Units
Scale
- 1 large pound cake
- 1 16 oz whipped topping
- 1 5 oz box of INSTANT vanilla pudding
- 1 5 oz box of INSTANT chocolate pudding
- Milk
- 4 Butterfingers Bars (or more, it you like)
Instructions
- Mix both puddings (in separate bowls) per the package directions (adding approx 1/4 cup extra milk for fluidity) Set aside.
- Whip the whipped topping with a wire whisk in another bowl to get it creamy. Mix about 1/4 cup of the vanilla pudding into the whipped topping.
- Chop the pound into 1 inch pieces.
- Crush the Butterfingers bars.
- Place one layer of pound cake in the bottom of the bowl, sprinkle with crushed Butterfingers.
- Spoon one layer of chocolate pudding over that.
- Add a layer of pound cake over the chocolate pudding, topping with crushed Butterfingers.
- Spoon a layer of whipped topping over that.
- Add another layer of pound cake, topped with crushed Butterfingers.
- Spoon a layer of vanilla pudding over that.
- Keep doing this until you almost reach the top (depending on your size bowl, you may have leftovers …enjoy ;) )
- Finish up the top with the whipped topping.
- Sprinkle crushed Butterfingers as a garnish.
- It’s best after it’s been refrigerated for a day (or at least a few hours) so the flavors mix and the cake absorbs some of the pudding, etc.
- Prep Time: 10 minutes
