Butterfinger Crumb Cake
1 box chocolate cake mix (2 layer)
2 small boxes instant vanilla pudding mix
4 cups milk
2 large Butterfinger candy bars, chopped
1 container (12 ounces) whipped topping
Prepare the cake according to package directions using a 13x9-inch baking pan. Cool cake completely and then crumble.
While the cake bakes, prepare the pudding using the 4 cups of milk.
To assemble, pour half of the pudding into a large serving bowl or trifle bowl. Sprinkle with half of the cake crumbs and one-third of the Butterfinger crumbs. Continue layers. Top with the whipped topping and last layer of candy bar crumbs.
Cover and refrigerate until ready to serve.