1 package instant vanilla pudding
1 1/2 c milk
2 (8 oz) containers Cool Whip
4 regular sized Butterfinger candy bars (crushed)
1 angel food cake
Crumble the angel food cake and place half in a buttered 13 x 9 inch pan. Whisk together pudding and milk; fold in Cool Whip pour half of pudding mixture over the cake, sprinkle on half of the Butterfinger crumbs. Repeat. Cover and refrigerate until serving.
