Butterfinger Crunch Pudding Ingredients
1 container Cool Whip
1 small box instant chocolate pudding
1 Butterfinger candy bar Instructions
Set Cool Whip in the refrigerator the night before making the pudding so
that it can thaw.
Put the Cool Whip into a large bowl and stir in the box of dry instant chocolate
pudding. Stir until it is mixed in well and looks like chocolate whipped topping.
Put the Butterfinger into a shallow bowl and crush into small pieces with
the back of a spoon.
Stir the crushed pieces into the chocolate mixture.
Refrigerate for a few hours.
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Recipes Using Candy Bars
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