Butterfinger Crunch Pudding

Ingredients

  • 1 container Cool Whip
  • 1 small box instant chocolate pudding
  • 1 Butterfinger candy bar

Instructions

  1. Set Cool Whip in the refrigerator the night before making the pudding so that it can thaw.
  2. Put the Cool Whip in 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.
  3. 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.
  4. Refrigerate for a few hours.