Recipe for cooking gooey butterfinger cake

Desserts to Go with Coffee and Tea :: Cakes with Candy bars

Gooey Butterfinger Cake

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

Prepare pudding mix according to pkg. directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-in. baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.

Makes approximately 16 servings.