This is a double recipe shown here
1 8 inch pan of brownies
2 packages (3.5 oz each) of instant chocolate pudding
1 12 oz. Cool Whip
1 Large Butterfinger bar, or a bag of small ones
Cut brownies into small chunks
Make pudding as directed, using 3/4 of a cup less milk.
Crumble the Butterfinger into small pieces.
Layer brownies on the bottom of a glass serving bowl.
Top with a layer of chocolate pudding.
Add a layer of Cool Whip.
Top with Butterfinger bits.
Repeat layers, ending with Butterfinger.
Refrigerate until serving.