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Ingredients
- 1 large pound cake
- 1 16 oz whipped topping
- 1 5 oz box of INSTANT vanilla pudding
- 1 5 oz box of INSTANT chocolate pudding
- Milk
- 4 Butterfingers Bars or more, it you like
Instructions
- Mix both puddings (in separate bowls) per the package directions (adding approx 1/4 cup extra milk for fluidity) Set aside.
- Whip the whipped topping with a wire whisk in another bowl to get it creamy. Mix about 1/4 cup of the vanilla pudding into the whipped
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topping.
Chop the pound into 1 inch pieces.
Crush the Butterfingers bars.
Place one layer of pound cake in the bottom of the bowl, sprinkle with crushed Butterfingers.
Spoon one layer of chocolate pudding over that.
Add a layer of pound cake over the chocolate pudding, topping with crushed Butterfingers.
Spoon a layer of whipped topping over that.
Add another layer of pound cake, topped with crushed Butterfingers.
Spoon a layer of vanilla pudding over that.
Keep doing this until you almost reach the top (depending on your size bowl, you may have leftovers ...enjoy ;) )
Finish up the top with the whipped topping.
Sprinkle crushed Butterfingers as a garnish.
It's best after it's been refrigerated for a day (or at least a few hours) so the flavors mix and the cake absorbs some of the pudding, etc.
source https://www.abellkitchen.com/2019/02/butterfinger-trifle-recipe.html
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Recipe source: foodiechicksrule
source https://www.abellkitchen.com/2019/02/butterfinger-trifle-recipe.html
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