Butterfinger Cake - cooking recipe

Ingredients

6 large Butterfinger candy bars
1 angel food cake
2 boxes vanilla instant pudding
1 (8 oz.) carton Cool Whip

Preparation

Crush candy bars; set aside.
Pinch half of cake into small pieces.
Put in bowl.
In separate bowl, mix pudding according to directions.
Fold in Cool Whip.
Spread half of candy bar mixture onto cake, then spread half of pudding mixture.
Repeat process to make 2 layers.
Keep refrigerated.
Make 5 or 6 hours before serving.