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Butterfinger Crunch Pudding

1 container Cool Whip�
1 small box instant chocolate pudding
1 Butterfinger candy barSet Cool Whip� in the refrigerator the night before making the pudding so that it can thaw.Put the Cool Whip� in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.Refrigerate for a few hours.

 

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