Easy Refrigerated Chocolate Butterfinger Dessert
Taken from my “Favorite Desserts” folder!…
use your favorite chocolate cake recipe homemade or boxed and I would recommend to use a 13 x 9-inch cake and slice off the darker edges of the cake for a nicer presentation, this is easy to assemble and so good!
Servings 6
Ingredients:
- 1 prepared chocolate cake (baked and fully cooled)
- 1 (6 ounce) package instant chocolate pudding mix (prepared with milk)
- 1 (8 ounce) container Cool Whip frozen topping, thawed
- 4 to 6 Butterfinger candy bars, crushed
Instructions:——————————————-
- Slice the baked cake into med-large size cubes then place half of the cubes in the bottom of a large glass serving bowl or a glass trifle bowl.
- Spread half the prepared chocolate pudding on top then top the pudding with half of the Cool Whip then half of the crushed candy.
- Repeat the layers ending with crushed candy on the top.
- Refrigerate for at least 2 or more hours before serving
Related posts:
- Make Ahead Creamy Layered Refrigerated Graham Dessert (Chocolate and Low Fat Option)
Layered Banana Dessert (Sugar-Free Option)
Holiday Creamy Pumpkin Trifle Dessert
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