Butterfinger pudding dessert

Ingredients:
- 1 premade angel food cake
- 1 box instant butterscotch pudding
- 1 1/2 milk
- 2 container of cool whip
- 2 butterfinger candy bars, crushed

Directions:
- in a 9x13 tear/cut angel food cake into 1 inch pieces
- place half of cake pieces in cake pan
- in bowl whisk pudding mix and milk for 30 seconds
- fold in 1 1/2 containers of cool whip into pudding mixture
- pour half of pudding mixture in pan over cake pieces
- sprinkle with one of the candy bars
- add the rest of the angel food cake pieces
- pour rest of pudding mixture over top.
- add remaining cool whip on top
- sprinkle with remaining butterfinger
- refrigerate for at least 1 hour before serving