Print Recipe

Gooey Butterfinger Cake

RG

Ingredients

  • 1 (3.4 ounce) package chocolate instant pudding and pie filling mix
  • 1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
  • 6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
  • 1 (8 ounce) container frozen whipped topping, thawed

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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