Directions
PREPARE pudding mix according to package directions.
CUT or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch 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.
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