Butterfinger Cake
From susana 15 years ago
- 40 minutes to make
- Serves 15
This is an old recipe that I resurrected last week. Such a great dessert. It's an old-ee but my kids love it and yours will too, I believe. My husband is a chocoholic and he even likes this one. No disappointed faces when this comes to the table
Ingredients
- 1box yellow cake mix of your choice shopping list
- 1 jar caramel ice cream topping shopping list
- 1 can sweetened condensed milk shopping list
- 1(8-oz) tup Bool Whip shopping list
- 1 pkg instant vanilla pudding )small) shopping list
- 1 pack of mini Butterfingers, crushed shopping list
How to make it
- Prepare cake mix and bake in 9X13-inch dish according to directions.
- Mix caramel and sweetened condensed milk; set aside.
- Mix Cool Whip and pudding mix; set aside.
- Pole holes in warm cake and pour caramel mixture over the top.
- Sprinkle half of the crushed butterfingers over cake
- Spread with Cook Whip mixture.
- Sprinkle with remaining Butterfingers.
- Refrigerate up to 5 days.
- Delightful. - Susana
People Who Like This Dish 5
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