8 Butterfinger Candy Bars
2 tubs cool whip
1 box chocolate cake mix
1 1/2c. water
2 boxes chocolate instant pudding mix
4 cups cold milk
Freeze candy bars overnight.
Preheat oven to 350 degrees.
Grease and flour 13x9 inch baking pan.
Mix together cake mix, eggs, oil, and water.
Pour into prepared pan and bake until cake is done in center.
Remove candy bars from freezer and crush into small pieces. Place back in refrigerator until ready to use.
Mix pudding mix and cold milk. Refrigerate this also.
After cake has cooled, tear cake into small pieces and stir pudding mix into cake until well blended.
Spread 1/2 of cake mixture into the bottom of a punch bowl. Spread 1 tub of Cool Whip on top of cake mixture, then sprinkle 1/2 of the candy bars on top of that. Repeat layers. Refrigerate overnight.
Cost: $ 0.68 cents per serving!