Shelly's Recipe

CHOCOLATE BUTTERFINGER TRIFLE

Category: Trifles

1 prepared chocolate cake (baked and fully cooled)
1 (6 oz) pkg instant chocolate pudding mix (prepared with milk)
1 (8 oz) container Frozen whipped topping, thawed
4 to 6 Butterfinger candy bars, crushed

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 Whipped topping 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. Serves 6-8