Butterfinger Crumb Cake recipe

1 (18.25 ounce) box chocolate cake mix
2 small boxes vanilla instant pudding
4 cups milk
2 large Butterfinger candy bars, chopped
1 (12 ounce) container frozen whipped topping, thawed

Prepare and bake cake according to instructions on box in a greased 9 x 13-inch pan. Allow cake to cool, then crumble into bowl.

Mix instant pudding with milk until set. Pour half the pudding in the bottom of a large glass bowl. Sprinkle half the cake crumbs over pudding. Pat cake into pudding. Sprinkle 1/3 Butterfinger crumbs over pudding and cake crumbs. Layer remaining pudding, then press remaining cake crumbs into pudding. Sprinkle 1/3 Butterfinger crumbs over cake. Spread whipped topping over cake. Sprinkle remaining Butterfinger crumbs over whipped topping.