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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This is an old recipe that I resurrected last week. Such a great dessert. It's an old-ee but my kids love it and yours will too, I believe. My husband is a chocoholic and he even likes this one. No disappointed faces when this comes to the table Ingredients:
1box yellow cake mix of your choice |
1 jar caramel ice cream topping |
1 can sweetened condensed milk |
1(8-oz) tup bool whip |
1 pkg instant vanilla pudding )small) |
1 pack of mini butterfingers, crushed |
Directions:
1. Prepare cake mix and bake in 9X13-inch dish according to directions.
2. Mix caramel and sweetened condensed milk; set aside.
3. Mix Cool Whip and pudding mix; set aside.
4. Pole holes in warm cake and pour caramel mixture over the top.
5. Sprinkle half of the crushed butterfingers over cake
6. Spread with Cook Whip mixture.
7. Sprinkle with remaining Butterfingers.
8. Refrigerate up to 5 days.
9. Delightful. - Susana
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