Mary Ann Ross 2004
If you like Butterfinger Candy Bars, Whipped Cream and Chocolate Pudding,
you are going to love this easy easy recipe!
No Baking, One Bowl...
1 Container Cool Whip (8 oz.), thawed
1 Small Box Chocolate Pudding
1 Butterfinger Candy Bar
(I use measuring cups for everything, you can never have too many!!!!)
Scoop the Cool Whip in to a large bowl.
Stir in the instant pudding dry powder.
Blend until it looks like chocolate whipped cream.
Break Butterfinger Candy Bar into pieces and place in a bowl.
Using the end of a whisk or wooden spoon, crush candy bar to pieces.
Add crushed Butterfinger Candy Bar pieces to the chocolate whipped cream mixture
and blend thoroughly to evenly distribute all the candy.
Spoon into serving cups (I used drinking glasses)
and refrigerate for 4 or more hours.
Decorate with whipped cream and sprinkles,
fresh fruit and/or cookies.
* * * * * * * * * * * * * * * * * * *