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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- Serving Size
1/16 servings of recipe
- Calories from Fat
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C