Butterfinger pudding dessert

Directions

1. 1
   in a 9x13 tear/cut angel food cake into 1 inch pieces
2. 2
   place half of cake pieces in cake pan
3. 3
   in bowl whisk pudding mix and milk for 30 seconds
4. 4
   fold in 1 1/2 containers of cool whip into pudding mixture
5. 5
   pour half of pudding mixture in pan over cake pieces
6. 6
   sprinkle with one of the candy bars
7. 7
   add the rest of the angel food cake pieces
8. 8
   pour rest of pudding mixture over top.
9. 9
   add remaining cool whip on top
10. 10
    sprinkle with remaining butterfinger
11. 11
    refrigerate for at least 1 hour before serving