1 box chocolate cake mix
1 jar caramel topping
1 (16 oz.) bowl Cool Whip
4 Butterfinger candy bars, crushed
Prepare the chocolate cake according to instructions on box. When
the cake is finished cooking, take out of oven and immediately poke
holes in it all over. Pour the jar of caramel all over it; it will
sink in. Refrigerate until cool. Spread the Cool Whip all over;
thick layer. Sprinkle the Butterfingers all over the top. Serve.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.