Butterfinger Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
6 regular-size Butterfinger candy bars (frozen)
2 cans Eagle Brand milk
1 large carton Cool Whip

Preparation

Mix and bake cake as directed on package in a 13 x 9 pan. Place frozen candy bars in a large Ziploc bag and crush to fine crumbs. Mix Eagle Brand milk and Cool Whip in large glass bowl and set aside. In a large glass Pyrex dish, layer the following: Crumble just enough cake to cover the bottom of dish, then spoon layer of Cool Whip mix, then sprinkle layer of candy crumbles. Repeat layers as long as ingredients last, ending with the Butterfinger crumbs. Refrigerate overnight.