1instant chocolate pudding - prepared according to package directions
2twin packs of Nutty Buddy bars
8ouncescontainer of whipped topping
12fun size Butterfingers
Instructions
Cut the pound cake into 1-inch cubes. Layer half of them in the bottom of your trifle bowl.
Cover the pound cake cubes with half of the chocolate pudding.
Cut the Nutty Buddy bars into 1-inch pieces and arrange them around the inside rim of the trifle bowl.
Top with half of the whipped topping.
Crush the Butterfingers inside a gallon plastic bag. Add half of the crushed Butterfinger on top of the whipped topping.
Repeat this with the remaining ingredients.
Refrigerate for at least 2 hours before serving.
Notes
This Recipe Can be Halved: If you are not looking to make such a big batch of butterfinger cake trifle, proptionally decrease the ingredients and layer in a smaller dish such as a loaf pan.
Butterfinger Bars: If you are using full-size Butterfingers, use 3-4 butterfinger candy bars.
Chocolate Syrup: Drizzle a little syrup on top for more chocolatey goodness. Top with some candy bar crumbs.
Butterscotch : Try using butterscotch pudding mix in this recipe.