Print Recipe

Gooey Butterfinger Cake

RG

Ingredients



Instructions

  1. Prepare pudding mix according to package directions.
  2. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan.
  3. Spread pudding over cake pieces; top with half of chopped Butterfingers.
  4. Cover with whipped topping and remaining chopped Butterfinger.
  5. Refrigerate for 3 to 4 hours before serving.

Yield: 16 servings

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